A blend of Yunnan raw 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. A natural fit for cigar lovers and Scotch whisky fanatics 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 citrus and tobacco aromas with a punch of raw Puer with a returning huigan (lasting sweetness in the mouth). Pressed in 2020. 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.
