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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A duck marinated in herbs is smoked over a bed of heated tea leaves, imparting a delicate smoky flavor and preserving the meat.
Origin: Vietnamese people (modern era) — Mekong Delta, Vietnam
See full technique reference →During smoking, the tea leaves undergo pyrolysis, releasing volatile phenols such as guaiacol and syringol that diffuse into the duck’s surface. The heat also liberates catechins and flavonoids, which act as natural antioxidants, while trace carbon monoxide binds hemoglobin, darkening the meat.
Primary Reaction
Pyrolysis of tea leaf cellulose and phenolic compounds producing smoke aromatics
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