Sichuan and Hunan — national technique with regional variations
Traditional Chinese technique of using tea leaves, rice, sugar, and wood chips as smoking agents in a wok or clay pot. Tea-smoking is particularly associated with Sichuan and Hunan traditions. The smoked tea duck (Zhang Cha Ya) is the most famous application — brined duck tea-smoked over camphor wood and tea leaves before deep-frying.
Subtle tea-camphor smoke fragrance layered over the base protein flavour; the smoke is an accent, never the dominant note
{"Smoking medium: green tea leaves, raw rice, brown sugar, camphor wood chips — mixed on foil-lined wok","Line wok with foil; add smoking mixture; place rack above; put protein on rack; cover tightly","Medium heat until smoking; reduce to low; smoke 5–15 minutes depending on desired intensity","Protein must be pre-cooked (marinated and steamed or blanched) — smoking adds flavour and colour, not cooking"}
{"For Zhang Cha Ya: salt-cure duck 12 hours, steam 1.5 hours until cooked, smoke 8 minutes, then deep-fry to crisp skin","Camphor wood creates a distinctive aromatic smoke — dried jasmine or osmanthus flowers can substitute for different fragrance","Works beautifully for eggs: smoke hard-boiled peeled eggs for 10 minutes for a deeply fragrant snack"}
{"Smoking raw protein — it won't cook through before the smoking medium exhausts","Removing lid during smoking — releases the smoke and reduces flavour penetration","Over-smoking — subtle smokiness is the goal; heavy bitter smoke ruins the dish"}
Land of Plenty — Fuchsia Dunlop