Description
Traditional Chinese technique to infuse tea leaves with smoky flavor and aroma
Technical
The process involves heating tea leaves to 100°C-150°C to activate the Maillard reaction, enhancing flavor compounds. Smoke from burning tea leaves, wood, or plant material is used to infuse a smoky flavor and aroma.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokyearthywoodytoastyherbalcharred
Wine Analogy
Lapsang Souchong tea
Coffee Analogy
Sumatra Mandheling
Perfume Analogy
Le Labo Thé Noir 29