I discovered other references to tea and cheese tastings on Upton Tea's Facebook page, as well as on one my favorite tea blogs, Saturday Morning Tea. (See the Resources list on the right hand side of my blog page for a list of these websites.)
According to the websites I read, Pu-erh seems to pair well with Gruyere, and I am thinking its earthiness might also be a good match with a Gorgonzola. The floral notes of my oolongs might also harmonize well with the grassy notes in a good chevre. Darjeeling has also been suggested as a good match with Brie and other creamy cheeses - I will try this, and perhaps try the oolongs with them as well. The Assam would probably pair well with a hard cheese like a Fontina, as recommended on T Ching, or perhaps a cheddar.
My plan: get me to Wegman's, buy three or four cheeses (cheddar and/or Fontina, chevre, Brie, Gruyere, and Gorgonzola (okay, that's at least five cheeses, but I like cheese), prepare the tea, and get tasting! Bread. Bread would be good too.