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“Grandpa Style! Though I’ve been trying to be more restrained in the amount of compressed cakes I’m buying, I couldn’t resist grabbing one of each of white2tea’s new smoked teas along with a handful...” Read full tasting note
“I haven’t finished the session yet. I’ve made it to the 5th infusion and wanted to make a note before pushing this opportunity back any further. I usually read a book and have tea before heading...” 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.
Each mini is ~7g.
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.
Grandpa Style!
Though I’ve been trying to be more restrained in the amount of compressed cakes I’m buying, I couldn’t resist grabbing one of each of white2tea’s new smoked teas along with a handful of their mini counterparts. This tea order smelled incredible the moment I opened it up, with just a beautiful whispy smoke aroma permeating the air. Though I’ll wait for the cakes to settle, I couldn’t resist brewing up on of the 2024 Great Blue Heron minis in the meantime – I’ve been a big fan of W2T’s other smoked sheng productions so it was an easy first choice.
My first impression of this tea was that it’s quite bold and nippy, with an intense smoke aroma that reads quite heavily of pipe tobacco, oak wood, and peat with greener, more herbal undertones that make me think of smudging. It’s quite astringent, but not particularly bitter. I found myself appreciating the burly texture. I kind of wanted to be drinking it from a rocks glass; there’s just an overall “parlor room” vibe to the tea that practically begs to be accompanied by cigars and whisky. Not for everyone, for sure, but so up my alley.
Tea Photos: https://www.instagram.com/p/C4_kRBiu834/?img_index=1
Song Pairing: https://www.youtube.com/watch?v=NdEtnnzxcwk
I haven’t finished the session yet. I’ve made it to the 5th infusion and wanted to make a note before pushing this opportunity back any further. I usually read a book and have tea before heading into the office for the evening on Tuesdays.
I will note that my fondness for Lapsang has taken a temporary step aside these days. Smoked puerh? I had assumed I’d face the same problem on account that I’ve avoid smoked teas as much as possible. However, upon drinking this, I had forgotten that I really find a smoked puerh quite fascinating! It’s less aggressive, while maintaining a strength in smokiness. It’s comparing burnt wood or BBQ (Lapsang) to burnt honey or sugar (smoked puerh). They each have their place and time, but definitely something I don’t indulge in too often.
Flavors: Burnt Sugar, Smoke, Sweet
