The smoking mix
This was 3/4 cup of white rice, 3/4 cup jasmine tea leaves, 3/4 cup of brown sugar (actually dark palm sugar).
I'm not sure exactly where the recipe originated, but I'm guessing China because of the rice and the tea. It's a pretty common mixture you find used to smoke duck breast, fish, and any number of other things you can smoke.
Next time I'll try some different wood, because I'm not sure the "tea" flavour was predominant to the quality of the smoke.