What You Need to Know
During smoking, tea polyphenols react with smoke-derived aldehydes and phenols in a Maillard-type reaction, forming melanoidins and aromatic phenols such as guaiacol and syringol. The thermal degradation also reduces caffeine content and moisture, enhancing shelf life. The resulting compounds contribute to the tea’s distinctive smoky, woody, and slightly sweet aroma.
Key Parameters
Equipment
bamboo basketspine wood smoking chamberwicker drying racks
Steps
- 1.
Russian Caravan Tea Blend (Russia): Provides the distinctive smoky backbone
- 2.
Smoky Tea Eggs (China): Imparts campfire aroma to hard-boiled eggs
- 3.
Lapsang Souchong Chocolate (France): Adds phenolic complexity to dark chocolate
The Science
Primary Reaction
Maillard-type reaction between tea polyphenols and smoke-derived aldehydes/phenols