I smoked my own tea! (In the culinary sense of the word smoked)
I had tasted some smoked oolong recently and when my Camerons Stovetop Smoker arrived (a present from my brother) along with 5 types of wood chips, I made a plan to smoke some tea.
There were no instructions for smoking tea of course. I had been unable to find anything online other than Lapsang Souchong smoked with Pine.
That’s all, and of course no ‘how to’ included.
I chose Alder wood because it’s mild, and placed a half ounce of tea on some foil that I had poked holes in so that the smoke could freely come up through the leaves. One quick sprinkle of water and I began the smoking process.
8 minutes later, I was done.
Today, I took my packet of regular Kally Formosa Oolong and the Alder Smoked version for a tasting at Happy Lucky’s Tea House.
Joe set up 2 Gaiwans and a row of white (regular oolong) cups and a row of brown (smoked oolong) cups for tasting.
The consensus was that the smoked tea was pretty good for a first attempt, not harsh like many Lapsang Souchongs and not like anything anyone had tasted before (not in a bad way or great way but something in between). George (the owner) liked it, and we went over how to make the flavor better and which tea’s to pair with the wood chips (cherry, oak, hickory, apple, pecan, bourbon, mesquite).
Why would I do this in the first place?
I tried to find some culinary smoked tea and couldn’t find any.
Now I’m making my own. I make rubs and steaming potions out of tea and herbs but the Lapsang Souchong was a bit strong. Now I’ll have some options. When I’m finished with this project, I might have some samples to send out!
I’ve started to roll with this….and I’m having some fun!
