Description
Historical Chinese tea smoking infuses tea leaves with unique flavors and aromas using wood smoke.
Technical
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.
Science
Primary Reaction
Pyrolysis and infusion of volatile organic compounds
Sensory Profile
Aroma ()
smokywoodyearthycharredherbal
Wine Analogy
Similar to the smoky notes found in aged Rioja wines
Coffee Analogy
Resembles the woody aromas of Sumatra Mandheling coffee
Perfume Analogy
Comparable to the smoky accords in Comme des Garçons Wonderwood