Hot Jam & Puerh

Found myself sipping absent-mindedly at a nice and earthy loose pu-erh (Meng Hai 1994 from Jing Tea) around noon today, and I realized that my stomach was growling for some lunch. So, I grabbed a packet of crackers, some cream cheese, and a small jar of extra hot pepper jam (purchased at a local farmer's market).

I smeared some cream cheese on the cracker, topped it with a dollop of jam, and popped it in my mouth. Ooof -- the jam packs quite a punch! I love spicy food and have a high threshold for heat (my years in New Mexico toughened me up), but the jam made my whole mouth tingle. Finding myself in need of a beverage after a few spicy mouthfuls, I resteeped my puerh (third time) and poured a cup.



What a surprise to find that this tea has a very soothing, cooling effect on a burning tongue! Is this generally the case, or is it a trait of this particular puerh? Has anyone else out there paired a puerh with hot and spicy food, the kind that lights your mouth on fire and makes your ears itch?

Next time I make up a batch of extra-hot chile verde or enchilada sauce, I'll definitely have some puerhs lined up, ready to compare tongue-cooling ability. :)


Note for any Seattle-area readers: the jam is "Guadalupe Pepper Jam, extra hot," by Hermitage Pantry of Duvall, WA. I get mine at the Redmond Saturday Market.