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.