What You Need to Know
Tea smoking relies on partial combustion of Camellia sinensis leaves, releasing guaiacol (smoky), theaspirane (floral), and furfural (nutty). The process also generates aromatic amines like 2-acetylpyrrole, which bind to proteins. Rice or sugar often moderates burn rate by reducing oxygen availability.
Used for duck, fish (e.g., Sichuan tea-smoked bass), and tofu. Modern adaptations include tea-smoked cocktails and desserts. The method creates a delicate smoke ring (1–2mm deep) compared to hardwood smoking.
Key Parameters
Temperature
°C - °C
Time
45–90 mins
15 mins (fish) - 4 hours (duck)
Equipment
Wok with foil lid (traditional)Cold smoke generator (modern)Bamboo steamer (for indirect contact)
Steps
- 1.
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The Science
Primary Reaction
Maillard reaction + pyrolysis of lignin/cellulose