Lapsang Souchong Garlic Chili Oil Glazed Salmon

Oops! I forgot to take a picture of this disaster. I accidentally burned the fish on the grill as the heat was too high and I left the fish on too long. =( Nevertheless, for all the effort and ingredients that goes in to making this, I'm rather disappointed it did not turn out better. It has an interesting flavor, but it's not so interesting that other marinades can't be substituted. The lapsang souchong tea was completely lost (so why bother boiling down 4 cups to 1???) and the chili glaze barely added any spice flavor or heat. Garlic? Where?? Half a cup went in but not a hint came out. It boggles my mind how something so interesting sounding turned out so mediocre.

Update: I made this again with a few tweaks and without burning but to no avail. It was just as mediocre, but again, I forgot to take pictures. =(