Combine the tea, rice, cinnamon, cloves, orange peel, sugar and 1 Tbsp. vegetable oil in a medium bowl. Seal the mixture inside an 18” x 12” piece of aluminum foil, creating a fairly flat packet. Poke the packet with a fork several times to allow smoke to escape.
Remove one of the grates from your barbecue. Preheat the barbecue to medium-high (temperature should be about 450 degrees F in the chamber).
Set the fish on a plate and brush either side with the 2 Tbsp. vegetable oil. Combine the soy sauce, honey, vinegar, cornstarch and black pepper in a small pot. Bring to a boil, and then cover sauce and remove from the heat.
When preheated, carefully set the foil packet directly above the burners. Set the grate you removed back in place. Close the lid of the barbecue. When the ingredients in the packet start to heavily smoke, quickly oil the bars of the grill. Set the salmon, skin-side down, on the grill above and around the smoking packet. Lower the heat to medium-low and cook the fish, without turning, about 8 minutes, or until just cooked through. Set the fish on individual plates or on a platter, top with the soy mixture, sprinkled with green onions, and serve.
Recipe Options: Instead of fillets, use salmon steaks in this recipe. Instead of salmon, make tea-smoked sablefish by using 4 (5 to 6 oz.) fillets of that fish. For added taste and texture, once plated and topped with the sauce, sprinkle the fish with a few toasted sesame seeds.