Description
A traditional Chinese smoking method where tea leaves combust to produce aromatic compounds that penetrate foods.
Technical
Pyrolysis of tea leaf polyphenols (especially catechins in green tea, theaflavins in black tea) generates guaiacol, syringol, and furfural compounds. Lapsang Souchong's pine-smoking history adds pre-formed smoky aromatics.
Culinary Significance
Creates a delicate smoke flavor without harshness, ideal for proteins and tofu where heavy wood smoke would overwhelm.
Science
Primary Reaction
Pyrolysis of lignin/cellulose
Parameters
Temperature
250°C optimal
180°C to 320°C range
Time
45 minutes
15 minutes – 4 hours
Equipment
Bamboo smoking boxesWok with foil lidWestern-style smoker with tea/wood blend