Description
A low‑temperature hardwood smoke infuses tea leaves with phenolic aldehydes that enhance the chai flavor.
Technical
During smoking at 60‑80 °C, volatile phenols such as guaiacol and syringaldehyde adsorb onto the leaf surface without oxidizing catechins. Subsequent brewing at 90‑95 °C extracts these aromatics while preserving catechins, but temperatures above 95 °C degrade smoke volatiles and increase bitterness.
Science
Primary Reaction
Adsorption of smoke phenols onto tea leaf surface and extraction during brewing
Sensory Profile
Aroma ()
smokyearthyspicywarmcitruswoodycaramelizedtoastedherbalresinous