Tea-smoking

I'm posting this here rather than in the recipes section as it is a request for information rather that a recommendation. I'll probably try it over the weekend so if it comes out well it may end up graduating to the recipes section at a later date.

Has anyone tried using tea as a source of smoke? It seems to be an Asian thing. Although generally it is done in a covered wok using a mixture of tea, rice and sugar to create the smoke (which sounds messy to say the least) I found this recipe here which is adapted for use with a water smoker:

Source:

http://bbq.about.com/od/chickenrecipes/r/bl80418a.htm

Full recipe:

This is the big smoker variation of an Asian classic. The smoke from the tea leaves add a distinct flavor to the chicken that is fantastic.
Prep Time: 15 minutes
Cook Time: 3 hours,
Ingredients:

* 1 2-2 1/2 pound chicken
* 1/2 cup china black tea leaves
* 2 tablespoons brown sugar, packed
* 2 tablespoons rice wine
* 2 scallions
* 1 tablespoon fresh ginger root peeled and minced
* 2 teaspoons salt
* 1 1/2 teaspoons Szechwan peppercorns, crushed
* Sesame oil

Preparation:
Combine wine, salt, brown sugar, and peppercorns in a large bowl. Cut scallions into 2 inch long pieces and flatten with the side of a cleaver. Add scallions and ginger root to bowl. Place chicken in bowl and rub the mixture all over the chicken inside and out. Let stand in refrigerator overnight. Prepare smoker. Remove chicken from marinade, placing scallions and ginger root inside. When the smoker is up to temperature (about 250 degrees F.) place chicken inside and place 1/4 of the tea leaves on the embers. Let smoke. Add tea leave 1/4 at a time every hour. Remove chicken from the smoker when a thermometer in the thickest part of the chicken breast reads 170 degrees. Brush the surface of the chicken with sesame oil cut into serving pieces and serve.

Really sounds like it's worth a go... let us know how you get on with it.