One 1 lb rainbow trout - you can do the fish whole, but its probably better to fillet it into two fillets.
Find some lightly-smoked lapsang souchong*, soak 1/4 cup in water for 20 minutes or so, then wrap it loosely in foil** to form 2 short cigars.
Tear off two good size pieces of parchment paper and lay one fillet down on each so it can be wrapped like a book cover.
Mix 4 Tbsp each of Demarara*** brown sugar and soy sauce with 1tsp toasted sesame oil.
Coarsely slice on shallot and one clove of garlic to act as herbs.
Arrange the paper like diamonds and place each each fillet across the top half of its assigned paper.
Arrange the foil packets and herbs close to the fish but not on it, and make sure the tea leaves won't be able to stick to the fish.
Pour half the sauce mixture on each fillet and bring the bottom paper over the top - do not score the paper.
Crimp the paper together using a twisting motion from one side to the other, leaving a loose packet.
Grill the fish (gas or oven is ok because the smoke is inside the packet) for to 40 minutes at 225 to 250 degrees turning once halfway through.
Carefully open the packet to let the steam out and plate the fish, letting the quid run out to coat the fish.
Discard the herbs, foil and paper.
Serve darker-side-up for best effect.