Gong Fu from last weekend, paired with the most amazing Blue Cheese Croissant!
I steeped this in Smoky, my Lapsang Souchong dedicated yixing pot. Initial steeps were really strong and intense, but the buttery quality of the croissant and strong blue cheese notes helped to cut with some of the initial intenseness and astringency of the cup. Eventually we settled, for the next couple of infusions, in a nice balance of strong smoke and sweetness, with anise/black licorice undertones to the pine smoke elements. This also evolved to become a very clean finishing Lapsang which is something that I really haven’t experienced in a lot of Lapsang teas.
I greatly enjoyed the session/food pairing – everything about it just worked! I steeped this tea thirteen times, which was maybe one or two steeps after there was really any life left in the leaves – but I was just so determined to get everything out of this tea that I possibly could.
Song Pairing: https://www.youtube.com/watch?v=vnLAa6_hB9A