Cynthia Sin-Yi Cheng of Cravings talks with Desnuda Wine Bar & Cevicheria chef-owner Peter Gevrekis about how to make his famous tea-smoked oysters. He demonstrates the oyster smoking technique, using the gravity bong — more commonly known for smoking marajuana. He uses East Coast Beau Soleil oysters because of its brininess that mixes well with the smoky blend of lapsang souchong tea and Sichuan peppercorns. Topped with a squeeze of lemon, it’s the ideal shooter and starter.