Chinese Smoking Technique (Xun / 熏)
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.