TeaChat

Lately I started to sample spirits and I noticed that after a session with a proper puerh, whisky tastes smoother and the complexities are more highlighted. Does any of you tried this combination?

This would be interesting to try. What age of puerh did you use?

Interesting, I discovered a store in HK that specializes in armagnac and pu erh...maybe this is why?

Try putting a little whisky in your pu

Might be worth a shot...I've only ever had whisky and green tea a la HK karaoke places.

siae wrote:This would be interesting to try. What age of puerh did you use?

I drink mainly young pu. The point is that strong and intense teas improve the blood circulation in the mouth meanwhile the kuwei helps you to handle the potential bitter taste of the whisky.

Anyways, even with the crazy price increase of puerh, it is still a much cheaper hobby than whisky collection.

solitude wrote:

siae wrote:This would be interesting to try. What age of puerh did you use?

I drink mainly young pu. The point is that strong and intense teas improve the blood circulation in the mouth meanwhile the kuwei helps you to handle the potential bitter taste of the whisky.

Anyways, even with the crazy price increase of puerh, it is still a much cheaper hobby than whisky collection.

I'm not so sure about that. I mean, assuming you aren't a crazy drinker, a bottle of decent scotch (let's say, Glenmorangie, or Balvenie) is actually pretty reasonable and lasts as many times as a cake of pu might. So, I think they're comparable.

A cake of pu would last me a LOT longer than a bottle of whisky, that's for sure! Both can be astronomically expensive or cost $5, so it depends on how much you are comfortable spending really.

In France a good bottle of whisky costs 20 to 30 euros = 25 to 40 usd (Laphroaig, Knockando, Balvenie, Talisker, Highland Park etc).
When I have a bottle at home, I drink single malt once a week, on saturday evening. One bottle usually gives me 10 sessions = 3 months. So one session costs 2.5 to 4 usd.

A pu er cake for the same price : 25 to 40 usd. 357 g / 7g each session = 50 gongfu sessions. 0.5 to 0.8 usd / session.

So if we say that the pleasure is the same for one session drinking good single malt or good young sheng pu er, whisky costs much more than pu er.

So I agree with jayinhk, drinking good whisky is much more expensive than drinking good young sheng pu er.

Lionel mon ami, if we end up drinking Scotch at some point, I'll bring the young sheng.

You guys drink way more per session than I do. I think one bottle of 1L would last me at least 30 sessions. My tea also tend to be more expensive, I think - these days an average cake I drink probably is around 3-4 USD a session.

i remember reading some articles about a year ago that alcohol and tea does not mix well together. this article from a tcm website mainly talks about behaviour of night spot patrons drinking tea to relieve their drunkenness.

can't find the article anymore. this one is similar. http://www.chinesefoodhealth.com/tag/do ... ed-by-tea/. but of course i'm not really sure if the sheng/whisky first comes into play.

quikstep wrote:i remember reading some articles about a year ago that alcohol and tea does not mix well together. this article from a tcm website mainly talks about behaviour of night spot patrons drinking tea to relieve their drunkenness.

can't find the article anymore. this one is similar. http://www.chinesefoodhealth.com/tag/do ... ed-by-tea/. but of course i'm not really sure if the sheng/whisky first comes into play.

Uh oh. My favourite thing to wind down after a night out is to drink a few pots (without burning my fingers. Once the fingers are burnt, it's time for bed.) Haven't noticed any effects (other than I feel a lot calmer, though that's probably more the ritual and taste than any chemical effects), but I guess it's a long-term deal…

I believe some advocate drinking pu erh to negate the effects of smoking and drinking.There may be something to that due to the microbiological content of aged tea.

I've combined whisky with pu'er many times.
I quite like how the earthy taste of the pu'er blends with the smokiness of the whisky. (Favorite would be a nice islay whisky and a 90's pu'er)