Drax wrote:Tom, yes, that's the one.
Hmmmmm.... then I'm definitely curious to hear anybody else who has had this. Whatever the odor/flavor is, it reminds me of hickory... and well, I tend to associate that with hickory smoked bacon. So this may be a good example of flavor mis-association. Yet another reason why it would be good to know what somebody else might call the odor/flavor!
I can definitely smell it in the dry leaves.... I haven't had a lapsang yet, maybe that would be a good comparison.
Drax, if you are smelling Smokehouse sausage smoke, its a production defect, which can possibly either caused by frying the leaves in an unproperly ventilated area or using wet wood.. either way, it is "real" smoke and not a profile.
Pu can smell even after 4 years of aging. Actually 4 years is relatively a short period for the dissapation of smoke. I have bricks and beengs that are almost 10 years and they still have hints.
In case of Lap Sang ..well, they intentionally add smoke.