WOULD LOVE TO HEAR YOUR ADVENTURES IN TEA- SMOKING!

Years ago in my catering co., one of our most popular entrees was a Tea-smoked salmon served with a lemon sesame aioli. Now retired, and inspired by my addiction to the very smoky Lapsang Souchong tea, i have returned to my interest in tea smoking [with mushrooms]. Do any of you have any experiences to share?
thx, mindy

LeBec Fin
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HalfPint
HalfPint March 18, 2024
From what I have read, lapsang souchong is perfect for tea-smoking mushrooms. I haven't used tea in smoking any foods. Years ago, I used Fuchsia Dunlop's recipe (in Land of Plenty) for Sichuan bacon which used peanut husks. Her smoking setup was what really interested me: a steam rack set up over the smoke ingredients, in a wok; the smoking medium was peanut husks, sugar & flour; cover and heat until you get smoke generating. The same cookbook has a recipe for tea-smoked duck which uses the same wok/rack setup but with tea.

There's a recipe for tea-smoked portobellos from the NZ Herald, using the same technique : https://www.nzherald.co.nz/eatwell/recipes/smoked-mushrooms/DMPBOJCNKIEY6LXWYI3SEE6GZU/

Let us know if your results :)
 
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