Description
Tea‑leaf smoking gently cooks duck at 70–90 °C while infusing smoky‑sweet aromas from tea leaves and rice husks.
Technical
During low‑temperature smoking, proteins undergo mild denaturation and limited Maillard reactions, allowing surface proteins to bind phenolic compounds such as catechins, guaiacol, and syringol. These phenolics impart umami and a characteristic amber hue, while the humid micro‑environment preserves juiciness and yields a glossy skin.
Science
Primary Reaction
Protein denaturation and Maillard reactions with phenolic binding
Sensory Profile
Aroma ()
tea-likesmokysweetearthyherbalwoodyfloralcaramelizedtoastedspiced