How to Historical Chinese Tea Smoking

What You Need to Know

The process involves suspending tea leaves over a low-intensity fire and drawing smoke through the leaves, resulting in a distinct smoky flavor and aroma due to the formation of compounds like guaiacol and phenol.

Steps

1. 1.

   Tea-smoked duck (Sichuan, China): Imparts complex smoky aroma while keeping meat tender

2. 2.

   Lapsang Souchong tea leaves (Fujian, China): Primary method for creating the distinctive smoky black tea

3. 3.

   Cha xun tofu (Hunan, China): Infuses tofu with delicate smoky notes without overpowering

The Science

Primary Reaction

Pyrolysis and infusion of volatile organic compounds

Common Mistakes