tea smoking



  • A method of smoking meat or fish using a domestic steamer. The base is lined with foil and equal volumes of brown sugar, uncooked rice and an aromatic tea (e.g. lapsang souchong) are put on the foil; the food is placed on the steaming rack with a tight fitting lid. It is then placed over a high heat for 2 minutes to generate smoke, on a low heat for 10 minutes and then let stand.