Cigar and Tea paring

by **TIM** » Mar 18th, '12, 17:38

Cigar and Tea paring

by TIM » Mar 18th, '12, 17:38

Anyone have any experience of the combination? Noobs and Seasoned Aficionado welcomes.

Last edited by TIM on Mar 18th, '12, 20:51, edited 1 time in total.

by **tenuki** » Mar 18th, '12, 20:38

Re: Cigar and Tea paring

by tenuki » Mar 18th, '12, 20:38

A Partagas D4 goes with anything if you don't mind falling down afterwards.

But ya, I often drink tea a lot when I smoke, or is it the other way around? I often will have a good quality gao shan old man style in a coffee mug while I slowly puff on a La Riqueza #5 or a small Tatuaje. Puer and any maduro are perfect to me - I have a couple of older WoAm that I love with some puer.

by **TIM** » Mar 18th, '12, 20:53

Re: Cigar and Tea paring

by TIM » Mar 18th, '12, 20:53

tenuki wrote:A Partagas D4 goes with anything if you don't mind falling down afterwards.

But ya, I often drink tea a lot when I smoke, or is it the other way around? I often will have a good quality gao shan old man style in a coffee mug while I slowly puff on a La Riqueza #5 or a small Tatuaje. Puer and any maduro are perfect to me - I have a couple of older WoAm that I love with some puer.

D4 is a good start Tenuki. Here is a little about paring from some years ago. 1998 D4 with a 80's While Needle Golden Lotus/cooked :
http://themandarinstea.blogspot.com/200 ... g-101.html
Enjoy : )

Last edited by TIM on Mar 18th, '12, 23:02, edited 1 time in total.

by **tenuki** » Mar 18th, '12, 21:09

Re: Cigar and Tea paring

by tenuki » Mar 18th, '12, 21:09

I also like a pipe with tea.

My favorite is Kirsten Pipe Company's Mariner mixture. What a freaking great smoke. I'm lucky, I get to go down to the company store - a classic, old-time pipe shop, located at the Fishermens Terminal near the old Ballard Bridge in Seattle. I like their Ballard Burley too.

by **tenuki** » Apr 2nd, '12, 16:58

Re: Cigar and Tea paring

by tenuki » Apr 2nd, '12, 16:58

oliva V maduro + 93 menghai loose shu

by **TIM** » Apr 2nd, '12, 23:15

Re: Cigar and Tea paring

by TIM » Apr 2nd, '12, 23:15

tenuki wrote:oliva V maduro + 93 menghai loose shu

The spicy sweet smoke pared well with the thick wood, smooth mouth feel of the shu. With a kiss or aromatic dried mushroom finishing off the smoke.

by **tenuki** » Apr 3rd, '12, 01:34

Re: Cigar and Tea paring

by tenuki » Apr 3rd, '12, 01:34

TIM wrote:
tenuki wrote:oliva V maduro + 93 menghai loose shu

The spicy sweet smoke pared well with the thick wood, smooth mouth feel of the shu. With a kiss or aromatic dried mushroom finishing off the smoke.

sure, that about sums it up actually, but there was also some dark chocolate and fresh turned earth plodding around in there someplace. Good guess.

Fine, next time I'll say more.

by **TwoDog2** » Apr 5th, '12, 00:45

Re: Cigar and Tea paring

by TwoDog2 » Apr 5th, '12, 00:45

I am surprised so many of you can take it! Cigar smoke takes my mouth out of commission for tasting most of the subtleties in pretty much anything...

Although if I have a cigar (which is rare) I like coffee or whiskey with it

by **tenuki** » Apr 5th, '12, 02:24

Re: Cigar and Tea paring

by tenuki » Apr 5th, '12, 02:24

TwoDog2 wrote:I am surprised so many of you can take it! Cigar smoke takes my mouth out of commission for tasting most of the subtleties in pretty much anything...

Although if I have a cigar (which is rare) I like coffee or whiskey with it

You are probably lighting too hot and smoking too fast - you should light it carefully and slowly without pulling/dragging on it, then take a full minute or so between puffs, let it smolder! If the temp goes too high bad things happen and it spoils your taste. I hope you aren't inhaling as well....

by **TIM** » Apr 5th, '12, 11:33

Re: Cigar and Tea paring

by TIM » Apr 5th, '12, 11:33

Bolívar Gold Medal 2004 with 2004 Wuyi Da hong pao.

Too light of a body to pair with the powerful Yancha. Delicate spices from the blue smoke, with pepper, cherry and leather fill the mouth and the strong Yancha terroir cleans it all up. Bring the floral orchid from the brew up front by the spices of the smoke. This time the tea won, body and construction.

http://themandarinstea.blogspot.com/201 ... eaven.html

by **SlientSipper** » Apr 5th, '12, 19:43

Re: Cigar and Tea paring

by SlientSipper » Apr 5th, '12, 19:43

I've never smoked a cigar whilst sipping tea.
but, If were to do that. I would probably want to drink a strong black tea.
say, Keemun or Lapsang Souchang.

by **tenuki** » Apr 5th, '12, 19:48

Re: Cigar and Tea paring

by tenuki » Apr 5th, '12, 19:48

SlientSipper wrote:I've never smoked a cigar whilst sipping tea.

That's easy to fix. :twisted:

by **tenuki** » Apr 5th, '12, 22:20

Re: Cigar and Tea paring

by tenuki » Apr 5th, '12, 22:20

Oliva serie O with some Rou Gui. Unfortunately the rou gui was rather sub par, so I can't say much about the pairing. However, I thought, and still do, that Rou Gui would be excellent with Oliva serie O - I always find a walnut/raisin/cinnamon note in that line that is quite exceptional and would compliment the same notes in a good RG but add to it with the fragrant cedar and smoked salmon the thick oily wrapper and even burn produces. Nice smoke though and to top it off I was reading Murakami's latest, so still a special time. But I don't like being let down by a tea.

by **TwoDog2** » Apr 5th, '12, 22:56

Re: Cigar and Tea paring

by TwoDog2 » Apr 5th, '12, 22:56

tenuki wrote:
SlientSipper wrote:I've never smoked a cigar whilst sipping tea.

That's easy to fix.

Haha, alright. Next time I am in the mood for a cigar, I will give it a try. I have a particularly burly puer that might stand up next to the smoke. I smoke cigars so rarely (maybe 1 or 2 a year) and it is usually in a business setting, rather than when I have tea at home. I'll report back if I do it

by **TIM** » Apr 19th, '12, 11:30

Re: Cigar and Tea paring

by TIM » Apr 19th, '12, 11:30

Fuente OpusX with 1930's Liu An. Sweet beet paring with spicy notes of long, cool blue smoke. A warm beet salad with a touch of creamy aged cheese, walnuts, pepper and balsamic.