We don't know when or if this item will be available.
“Aroma: Beefy, BBQ sauce, and smoky. Taste: Smoked meat, teriyaki sauce, BBQ, campfire smoke (on clothes…and if it had a flavor. Lol).” Read full tasting note
“Gongfu! Y’all already know the deal at this point; I’m basically predisposed to love almost any tea that’s been smoked. Shou pu’erh just makes so much sense though with its bolder, earthy flavours...” Read full tasting note
A blend of shou Puer, sent to a smokehouse in Tongmuguan village in Fujian 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.
Our shou Puer blend that already had a camphor aroma disposition before being thrust into full blown camp fire territory. Soft, smooth soup and a forest floor backbone enveloped in pine smoke. This will likely be a love or hate tea for a lot of people, but the people loved it probably added it to the cart before reading this far. If you’re on the fence, try a taste. At the very least it will be a unique experience.
Gongfu!
Y’all already know the deal at this point; I’m basically predisposed to love almost any tea that’s been smoked. Shou pu’erh just makes so much sense though with its bolder, earthy flavours and rich body. This one was surprisingly smooth, with heavy notes of petrichor, decaying forest undergrowth, and umami broth. The finish was the most smoked tasting, like licks of flame running throughout a densely wooded forest. From memory, it’s a little tough to recollect how this compares to W2T’s two other smoked ripe pu’erhs, but I want to say this is both the smoothest and the woodiest. Definitely one I’m happy to have added to my stash of smoked teas!!
Tea Photos: https://www.instagram.com/p/C5l1dauOG-a/?img_index=1
Song Pairing: https://www.youtube.com/watch?v=ANI19GbLOAY
