Sutliff Sweet Virginia in my Peterson Donegal Rocky #701 Poker, with a cup of Pu-erh tea. Beautiful 53° day on Long Island.
***What Are You Smoking, November 2022?***
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Revor Plug in the @peteguy-fixed Kaywoodie "42" apple. (I really need to up my knife game for plugs.)
cardamom seeds? I don't konw.……
I now understand the Italian people's feelings about pineapples on pizza.Of course, 30 years of cellaring is very good, 5 years have begun to change, 10 years or so has been satisfactory. And my friend, I believe your age will exceed three figures, Trust me, I know the Eight Diagrams of Yin and Yang
After smoking a hand rolled cigarette(mixture 79 inside) it's time to go to bed. Good night, everyone.
I am always delighted to see those different cultural approaches to pizza topping in times of global information. I never thought of doing wrong with cardamom in tea and still pineapple on pizza is to much for me. I also try to avoid chinese food in a german restaurant.
Smoking Black and Beauty in cob.
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@Chaukisch What do you think the "Clay KingAiring out some of the Virginia Gold Lemon that I soaked with lemon peel infused mead, with a pinch of English style Black Cavendish. Maybe this will give the soaked VA a better chance to stand out.
It needs a few more minutes before it's ready to be packed down the clay.
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I hope so too. So far the soaked Virginia is a terrific smoke by itself. Just too light on the sauce.
I often think about how old the clay of my pipe is. Gotta be pretty old dirt, some of it.
" needs to make it really special???
Half and half in a Falcon while doing some last minute Thanksgiving shopping with the wife.
i really had no idea what all this pu'erh tea talk was all about, then remembered a box of tea a friend gave us a few years ago after returning from a trip to china. Turns out we have some! Now what do i need to do to store it correctly!?
Enjoying some MB Navy Flake in a cob on this sunny November afternoon.
Capstan Blue from a Jim DeSchaine sandblast while pickin a little on the porch. Getting ready to visit with a bunch of my best friends and family this week.
Hoping everyone has a great holiday week.
Hoping everyone has a great holiday week.
Beautiful grain. Looks a little deep for my preference, but a gorgeous pipe nonetheless.
I keep mine in canning jars stored out of the light.i really had no idea what all this pu'erh tea talk was all about, then remembered a box of tea a friend gave us a few years ago after returning from a trip to china. Turns out we have some! Now what do i need to do to store it correctly!?
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Just passing the quarter mark on this bowl of year 2014 Edward G. Robinson's Pipe Blend in a 2014 Basil Meadows smooth slight bend squashed tomato with an aluminum band and a black pearl acrylic stem in the military mount style. Ice water and bergs s my drink. Watching Mad Dog Russo.
i really had no idea what all this pu'erh tea talk was all about, then remembered a box of tea a friend gave us a few years ago after returning from a trip to china. Turns out we have some! Now what do i need to do to store it correctly!?
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Just store it like any Virginias. Did you ever try it?
4 year old Haunted Bookshop in a Savinelli 677 Onda.
Yes, we tried it when received...I can say we did not take right to it and it has remained appreciated but unconsumed in our cupboard. Going to try it again though, now that I am learning about it: "Pu-erh, which is processed in a special way to encourage microbial fermentation after the leaves are dried, ages more dynamically than any tea out there. It does not have fans. It has junkies who buy kilos of the stuff at a time to bliss out on days-long brewing sessions, only dropping out of their highs long enough to argue over the best pu-erh blends, growing regions, and storage methods."
Sounds good to me!
Can you say what the age has done for the HB?
Yes, we tried it when received...I can say we did not take right to it and it has remained appreciated but unconsumed in our cupboard. Going to try it again though, now that I am learning about it: "Pu-erh, which is processed in a special way to encourage microbial fermentation after the leaves are dried, ages more dynamically than any tea out there. It does not have fans. It has junkies who buy kilos of the stuff at a time to bliss out on days-long brewing sessions, only dropping out of their highs long enough to argue over the best pu-erh blends, growing regions, and storage methods."
Sounds good to me!
I also read about it just right now. Especially on how the Chinese use to prepare that kind of tea. They wash it for a few seconds with the first gush of hot water, and pour that first brew away, then drinking the second, third…brewed with fresh water.
Did a set of walking reps, and am close to finishing this bowl of year 2016 D&R Three Sails in an undated straight brush etched black Molina apple with a nickel band and a tapered black vulcanite stem.
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