Rub the chicken inside and out with the kosher salt. Place in refrigerator and allow to dry-brine for 3 hours. When ready to cook, heat oven to 375°F. Line a large roasting pan with 2 layers of aluminum foil. Combine the tea, rice, and sugar in a bowl and pour into the roasting pan over the foil. Place a roasting rack over the tea mixture and set the chicken on the rack. Create a tent of aluminum foil over the whole pan and set over high heat on the stove top. NOTE: This creates a LOT of smoke so open doors and windows! Allow the chicken to smoke on high heat for 15 min., then turn heat off and let it sit in the smoke for another 10 min.

In the meantime, prepare the basting glaze. Whisk together the peppercorns, soy sauce, rice wine vinegar, garlic, ginger, and sugar. When chicken is done smoking, brush about half the sauce over the chicken. Place uncovered in the oven and bake for 30-45 min. (or until temperature reaches 180°), basting occasionally with the remaining glaze. Allow to rest for 5-10 min. before serving.