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“Gongfu! I’m trying out a new tea and cheese pairing with this smoked sheng pu’erh and some Saint Agur blue cheese!! I’m a huge fan of both blue cheese and smoked teas, and combining the former with...” Read full tasting note
A blend of our own aged Yunnan raw Puer maocha spanning the mid-2010’s, sent to a smokehouse in Tongmuguan village to be pine smoked by a veteran Lapsang smoker. The three day smoking process occurs at temperatures from 100C to 120C in an old style Lapsang smokehouse.
A perfect fit for Scotch whisky lovers and cigar fans who want tea in the morning, but this tea is a surprise that will likely garner even fans who are wary of smoke as well. Smoked and meaty, with herbaceous tobacco aromas and a middle aged woody incense at the base.
Pressed in 2024. Each cake is 200g. The cakes are wrapped in bamboo leaf tongs, with five cakes per tong.
FOR AGING, WE RECOMMEND THAT SMOKED TEAS BE SEALED AND SEPARATED FROM OTHER TEAS, AS THE FRESH SMOKE WILL PASS ALONG TO THE TEAS NEXT TO IT. OR YOU CAN KEEP THEM WITH YOUR CIGARS.
Gongfu!
I’m trying out a new tea and cheese pairing with this smoked sheng pu’erh and some Saint Agur blue cheese!! I’m a huge fan of both blue cheese and smoked teas, and combining the former with a robustly smoky Lapsang Souchong is a pairing I’m quite intimately familiar with and deeply fond of. So, with that in mind, I wanted to see what this polarizing cheese would he like when tried with a different sort of smoked tea.
Honestly, this was so good! I mean, you 100% have to love both strong smoky tobacco-like flavours and the funk of blue cheese already because I definitely don’t think this was transformative in a way that would win over a skeptic of either flavour. But the intense flavours of both tea and cheese were able to hold up to one another, with neither eclipsing the other. The Saint Agar is a double cream cheese, so the very high fat content actually did soften a lot of the rougher, more astringent edges of the sheng pu’erh without smothering the smoke and interestingly the duo both came off as much sweeter and slightly fruity in the finish and aftertaste – and that was unexpected but really lovely. It worked really well with the notes of oak and anise that also come through in this greener, smoky raw pu’erh.
Tea Photos: https://www.instagram.com/p/C-Yfb-OOxX/?imgindex=1
Song Pairing: https://www.youtube.com/watch?v=9Yvr0cKeooc
