Description
Tibetan tea-smoking is a traditional culinary technique that involves smoking tea leaves over low heat to infuse them with a smoky flavor.
Technical
The smoking process involves the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs when food is heated, resulting in the formation of new flavor compounds. The low temperature and slow smoking process help to prevent the tea leaves from burning or becoming over-smoked. The resulting tea has a distinct smoky flavor and aroma.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
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Wine Analogy
Similar to the smoky notes in a Islay Scotch whisky
Coffee Analogy
Reminiscent of dark roasted Sumatran coffee beans