Tea smoking is common in Chinese cuisines, and the process is fast and easy. I chose jas­mine tea for its floral fragrance and flavour but, if you like, you can use something stronger.

While the seasoned pressed tofu bakes, line the wok with aluminum foil, making sure the foil tightly lines the pan or the tea mixture won't smoke. Stir together the smoking mixture of sugar ...

A spot of quick home-smoking gives delicate tea flavour to the fish, served with raw peas, edamame beans and little wasabi heat. For the spelt place the stock and spelt into a saucepan and cook ...

Within moments, she poured a rich, amber cup of Lapsang Souchong black tea, its aroma sweet and full-bodied. "Lapsang Souchong is a smoked tea," Ji explains, "and to release its full fragrance ...

Lapsang Souchong - a large-leaf black Chinese tea that has been smoke-dried to produce a tarry taste. It is best drunk without milk, sugar or lemon. Earl Grey – a black Chinese tea flavoured and ...

Remove from heat and allow to cool. Blend and refrigerate until use. For the tea smoked chicken, mix all the ingredients (except the chicken) together. In a deep tray, add the mix and place over ...