Tea-Smoked Duck

Throughout China, fowl are smoked, often over fragrant woods, more often over tea leaves. It is thought that smoking ducks and other fowl originated in Fujian, a region known for its cultivation of many different types of tea. The dish, however, has long been called camphor-smoked duck, despite the fact that tea, not camphor, was, and is, used. In Sichuan, chicken is often smoked over tea leaves flavored with jasmine flowers, over cypress wood, or over both. But the most highly regarded ver