Japanese Smoked Tea Leaves

Description

Japanese smoked tea leaves are produced by cold‑smoking dried tea at 20–30 °C for 6–12 h, infusing smoky phenols while preserving catechins.

Technical

Cold smoking preserves the antioxidant catechins by avoiding temperatures above 50 °C, while smoke volatiles such as guaiacol, syringol and cresols adsorb onto leaf surface proteins via hydrophobic interactions. These phenolic compounds contribute to the characteristic woody aroma and enhance perceived saltiness through activation of TRPA1 receptors. Excessive smoke density or prolonged exposure can introduce polycyclic aromatic hydrocarbons, raising health concerns.

Science

Primary Reaction

Adsorption of smoke phenols onto tea leaf proteins via hydrophobic interactions while retaining catechins

Sensory Profile

Origin & History