• Prep Time: 5 minutes
  • Cook Time: 20 minutes

Number of servings


  • 1 bay leaf
  • 5 Sichuan peppercorns
  • 50 ml water
  • 50 g sugar
  • Juice from one Cara Cara orange
  • Peel of one Cara Cara orange, including the white pith
  • Strongly brewed Longjing tea
  • 2 tablespoon rice
  • 1 tablespoon Longjing tea leaf
  • 1 tablespoon sugar
  • Grated Cara Cara orange peel (optional)


  1. To make the orange syrup, place water, sugar, Cara Cara orange juice & peel, bay leaf, and Sichuan peppercorns in a saucepan and bring to a boil.
  2. While the mixture is heating, stir until sugar has fully dissolved and allow to infuse for 10 minutes then strain away the solids.
  3. Set up the tea-smoke by placing the Longjing leaf, sugar, rice, and optionally some Cara Cara orange peel into a wok lined with a layer of foil then set a rack above the ingredients so the smoke can later circulate.
  4. Place the orange syrup into a bowl then place on the rack; turn on the heat over the wok over medium-low heat until smoke forms then cover the wok with a lid to “smoke” the syrup for 3 minutes.
  5. To serve cold, simply add strongly brewed Longjing tea over ice then add smoked orange syrup to taste.
  6. To serve hot, add smoked orange syrup to a Chinese tea cup then from a teapot add desired amount of Longjing tea; pour more Longjing tea once finished to obtain a different flavour sensation.

    • Navel oranges can be replaced with Cara Cara oranges for a different aesthetic or even substituted partially with lemon for a more tart variation