Lapsang souchong

It is not a flavour note, it is the entire manufacturing process.

Pine tar over cocoa bitterness. Two hard flavours that stop competing at the third sip.

Steep the fruit in the tea. Smoke gets into dried fruit faster than into anything fresh.

Brew it strong and use it as a brine. Cheaper than a smoker and more even.

Ground leaf into flaky salt makes a rub that tastes of a fire you did not light.

Peat and pine smoke are different smokes. Together they read as one very large one.

A brief smoke on something sweet and marine. Seconds, not minutes.

Infuse and strain for an ice cream that tastes like the end of a barbecue.

Both are resinous and both are divisive. Doubling down works better than softening.

Smoked and raw at once. The Victorians would have understood it.