A desirable characteristic fragrance and flavor of some China teas, especially Lapsang Souchong, which varies from faint to strong. Also found in other teas due to faulty manufacture.

Tea taster's term for teas that have been fired over smoky flames, imparting a smoky flavor.

an overtone characteristic to varieties such as Sauvignon Blanc and particular Chardonnays. May also be an addition to any varietal wine with the use of 'semi-toasted' oak aging.

The aroma of smoke or charred wood, found in Pouilly-Fume and in red burgundies of France.

Term used to describe a manufacturing defect i.e. a liquor which tastes of smoke. Smokey can also refer to a tarry taste purposely introduced into 'Lapsang Souchong' and 'Caravan' blends.

A smokey taste generally resulting from aging in charred oak barrels.

Sometimes certain wines will have this smell if they were fermented in the barrel. It's like smoked meat. Some people will like it and others won't.

This term describes an odor or taste of smoke, often caused by a defect in the drier.

(Tea - Liquors) A taint of smoke usually caused by faulty firing equipment

A result usually of aging in charred oak barrels.

A sharp acrid or smokey taste.