I think the last time I did this, I put the tasting note under the pu-erh because I forgot you could just add teas to the system, including vendor name.
So here it is, “my” tea.
I put a tablespoon of each into a 16oz Beehive and then did four steepings (3 sec, 5 sec, 7 sec, 10 sec) and strained them off into a very, very big tea pot.
I’m already on my third cup.
I seriously considered calling this blend “Pipe Smoke and Pub Leather” but I didn’t want people to think it was a real blend by a real tea company, so I made the name obvious.
But that’s what this tastes like. You get the earthy bass notes of the shu, the sharp smoke of the lapsang, and the gently humming sweetness of the Yunnan golden to keep it from getting off the rails.
Reminds me a lot of Balkan pipe shag, actually (latakia, parique and cavandish).