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Smoking meat and fish with tea leaves is a traditional Szechuan technique that’s now popular with restaurant chefs. It can be easily done at home in the oven. Red tea infuses sea bass with fragrant smokiness and a slight nutty flavour.
Red tea or rooibos tea comes from the South African red bush. It is reddish in color and is naturally sweet and slightly nutty. It is high in antioxidants and is caffeine-free.