Grind sea salt and lapsang souchong tea leaves together into a fine powder.

Use a spice grinder, mortar and pestle, or a Magic Bullet for best results.

Store in an airtight container to preserve the smoky flavor.

Alternatively, use within the week for optimal flavor.

Use sparingly, as the flavor is potent.

Sprinkle on cooked and buttered shelled edamame.

Toss until seasoning is blended to taste.