Thuoc Lao Tien Lang Vietnamese Tobacco
- Thread starter MisterBadger
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Take it with a grain of salt, because this is only me;
Tambolaka hit me good and hard, nic hit hiccups, a bit of the spinners, etc.
All good stuff.
Mapacho affected my digestive system. That’s the nicest way I can say it.
I really liked it, it I don’t know if I’ll ever smoke it again.
Good to know. Sounds like it’s time for you to get hold of some Rapa Nui tobacco.
@Ahi Ka - You're not trying to kill him are you?
@MisterBadger talk about taking one for the team. I don’t think anyone will ask any more of your services for a while. You’ve earned a respite
Great review though
Great review though
Whoa, growing thuốc lào in California. That'll be a hoot!
Right... for other members of the Pipe Forums lunatic fringe, here's an update on my adventures with the stinking Indo-Chinese sotweed...
I infused half an ounce or so three weeks ago, in a Tupperware container with a tot of Navy rum placed in the middle. This muted the awful taste and aroma but made it so damp I had to tin-dry a couple of pipefuls for a couple of days. After that, it was still awful - underneath the rum I could still taste the burnt chicken left too long on the barbecue, the boiled cabbage and the blocked drains bouquet, but not half as bad as before infusing, and it still needed several relights.
I then tried one third Thuoc Lao mixed with two thirds Tabac Manil Semois La Volute, hoping the strong cigar-like taste would vanquish it. It did, somewhat, and the easy combustability of the Semois did encourage the Thuoc Lao to stay lit - the char-light lasted for the first quarter of the bowl.
Even so, the persistent acridity of the Thuoc Lao still came through, so that the mix tasted and smelled woody, green and sharp-sour like an autumn bonfire, defeating the mellowness of the Semois Burley..
If I ever do this again, I shall only sprinkle a pinch or two, well dried, into a loading of some strongly-flavoured but nicotine-low blend I want to strengthen somewhat.
What else can one reasonably expect of an uncouth rustica that is grown only for its afficionados to get a fast nicotine rush without regard for taste or aroma? Even diluted in a mix, it made me, a fairly nicotine-tolerant smoker, stoned and temporarily unfit for anything useful for an hour or two, and the foul mouth taste just isn't worth the high.
What else to say? It pairs horribly with black coffee, and if this is the same or similar to the stuff that Gudang Garam is made with, I'm not surprised the Indonesians lace it heavily with ground cloves.
Sotweed: that's the only name for it.
I infused half an ounce or so three weeks ago, in a Tupperware container with a tot of Navy rum placed in the middle. This muted the awful taste and aroma but made it so damp I had to tin-dry a couple of pipefuls for a couple of days. After that, it was still awful - underneath the rum I could still taste the burnt chicken left too long on the barbecue, the boiled cabbage and the blocked drains bouquet, but not half as bad as before infusing, and it still needed several relights.
I then tried one third Thuoc Lao mixed with two thirds Tabac Manil Semois La Volute, hoping the strong cigar-like taste would vanquish it. It did, somewhat, and the easy combustability of the Semois did encourage the Thuoc Lao to stay lit - the char-light lasted for the first quarter of the bowl.
Even so, the persistent acridity of the Thuoc Lao still came through, so that the mix tasted and smelled woody, green and sharp-sour like an autumn bonfire, defeating the mellowness of the Semois Burley..
If I ever do this again, I shall only sprinkle a pinch or two, well dried, into a loading of some strongly-flavoured but nicotine-low blend I want to strengthen somewhat.
What else can one reasonably expect of an uncouth rustica that is grown only for its afficionados to get a fast nicotine rush without regard for taste or aroma? Even diluted in a mix, it made me, a fairly nicotine-tolerant smoker, stoned and temporarily unfit for anything useful for an hour or two, and the foul mouth taste just isn't worth the high.
What else to say? It pairs horribly with black coffee, and if this is the same or similar to the stuff that Gudang Garam is made with, I'm not surprised the Indonesians lace it heavily with ground cloves.
Sotweed: that's the only name for it.
In the interests of science and research with integrity, you need to at least try smoking the aforementioned sotweed through water.
www.wikihow.com
How to Make a Bong: 12 Steps (with Pictures) - wikiHow
Buying a new bong can be expensive. Fortunately, you can make your own bong at home using some cheap, basic supplies! With the right tools and a little bit of time on your hands, you'll have a fully functioning bong in no time. Fill up a...
www.wikihow.com
I learned how to manufacture those wicked things during my largely mis-spent youth. But smoking tobacco through one will be a novelty, at leastIn the interests of science and research with integrity, you need to at least try smoking the aforementioned sotweed through water.
How to Make a Bong: 12 Steps (with Pictures) - wikiHow
Buying a new bong can be expensive. Fortunately, you can make your own bong at home using some cheap, basic supplies! With the right tools and a little bit of time on your hands, you'll have a fully functioning bong in no time. Fill up a...
The last time I went to smoke Thuoc Lao my friend decided to fill the bamboo pipe with champagne instead of water. I have never seen someone hit the floor so fast. I decided in that moment I was content with my pipe