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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A low‑temperature hardwood smoke infuses tea leaves with phenolic aldehydes that enhance the chai flavor.
Origin: Kashmiri (Traditional and contemporary) — Kashmir, India
See full technique reference →During smoking at 60‑80 °C, volatile phenols such as guaiacol and syringaldehyde adsorb onto the leaf surface without oxidizing catechins. Subsequent brewing at 90‑95 °C extracts these aromatics while preserving catechins, but temperatures above 95 °C degrade smoke volatiles and increase bitterness.
Primary Reaction
Adsorption of smoke phenols onto tea leaf surface and extraction during brewing
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