Whisky after sheng

One of the intentionally aged teas, Pu-Erh has a loyal following.


User avatar
Sep 7th, '13, 15:24
Vendor Member
Posts: 3124
Joined: Aug 28th, '12, 08:12
Location: Hong Kong
Been thanked: 1 time
Contact: jayinhk

Re: Whisky after sheng

by jayinhk » Sep 7th, '13, 15:24

I haven't tried Scotch and pu erh together yet, but when drinking some shu recently, it reminded me of the peat you find in Islay whiskeys.

User avatar
Sep 8th, '13, 02:14
Posts: 2061
Joined: Mar 15th, '06, 17:43
Contact: MarshalN

Re: Whisky after sheng

by MarshalN » Sep 8th, '13, 02:14

Talisker I think works well - especially the new packaging 10 year which tends to be a bit harsh on its own.

User avatar
Sep 8th, '13, 08:39
Vendor Member
Posts: 3124
Joined: Aug 28th, '12, 08:12
Location: Hong Kong
Been thanked: 1 time
Contact: jayinhk

Re: Whisky after sheng

by jayinhk » Sep 8th, '13, 08:39

MarshalN wrote:Talisker I think works well - especially the new packaging 10 year which tends to be a bit harsh on its own.
I may have to give that a shot! I have an open bottle of Johnny Walker Swing from the 90s next to my tea table, but I wouldn't want to blend that with tea. It's too good on its own!

User avatar
Nov 5th, '14, 07:40
Posts: 709
Joined: Jan 5th, '13, 09:10

Re: Whisky after sheng

by Teaism » Nov 5th, '14, 07:40

Today's news reported that the world best winning whisky this year is Suntory Yamazaki Single Malt Sherry Cask 2013. Just curious how well it goes with tea.

Was busy hunting for it the whole day today but can't find any bottle available.

I think this will pair very well with middle aged Sheng.
Nevertheless I have made some reservation for it and hope that it will be available soon.

Something different but still in line with tea. I enjoy some Macallan aged Whisky with tea ocassionally. It has wonderful aroma and taste to pair well with tea.

Cheers!

Nov 5th, '14, 07:46
Posts: 67
Joined: Nov 26th, '12, 02:38
Location: London

Re: Whisky after sheng

by bankung » Nov 5th, '14, 07:46

Will try Yamazaki 18yo with sheng tonight and report back :D

Teaism - that rare bottle, its sold out half a year already. Would be very lucky if you can find one.

User avatar
Nov 5th, '14, 07:57
Posts: 709
Joined: Jan 5th, '13, 09:10

Re: Whisky after sheng

by Teaism » Nov 5th, '14, 07:57

bankung wrote:
Teaism - that rare bottle, its sold out half a year already. Would be very lucky if you can find one.
Oh no!

Will get a Macallan instead. The 18 years old aged in sherry cask probably a good replacement of it.

Cheers! :D

User avatar
Nov 5th, '14, 09:13
Posts: 495
Joined: Jul 17th, '14, 05:38
Location: UK

Re: Whisky after sheng

by Rui » Nov 5th, '14, 09:13

When I get home tonight I am going to try some Aberlour A'bunadh and a ripe pu'erh I have at home that smells of tobacco. It should be an interesting combination.

User avatar
Nov 5th, '14, 10:26
Posts: 709
Joined: Jan 5th, '13, 09:10

Re: Whisky after sheng

by Teaism » Nov 5th, '14, 10:26

Great that everyone is in the mood to experiment and deviate to seek new dimension. It is really fun to explore further once in a while and works most of the time.

Tea pair very well with cheese too. It is one of my favorite pairing exercise. I met some Maître Fromager ocassionally and we have a great time to Jazz up some nice combination. It just an informal venture without looking for absolute answer but for the enjoyment and awareness of it.

The key note to play,is to base on the basics, i.e. aroma, texture, body, character etc etc of each tea and cheese to savour and to strike a balance in the amalgamation of both character. They actually enhance each other strength and suppress weaknesses when the note is strike correctly.

Quite an interesting exploration and definately out of the box.

Oops OT!

Cheers! :D

User avatar
Nov 5th, '14, 11:09
Posts: 4536
Joined: Apr 1st, '09, 00:48
Location: Bangkok

Re: Whisky after sheng

by Tead Off » Nov 5th, '14, 11:09

With good sheng, stinky, soft cheeses are superb!

User avatar
Nov 6th, '14, 03:20
Posts: 156
Joined: Mar 10th, '14, 09:12
Location: Norway

Re: Whisky after sheng

by Balthazar » Nov 6th, '14, 03:20

I'm a big fan of drinking whisky and lapsang souchong side by side (although I haven't come by any decent lapsang souchong in a while), but I haven't explored the whisky/puer combination too much. Although I actually drank some shu and a single malt while watching a film yesterday (with the result that I was fairly bored by the shu).

Perhaps going for a sheng, perhaps a xiaguan or some other factory tea not too complex (and with a somewhat complementary taste profile to the whisky), would be better.

User avatar
Nov 6th, '14, 03:56
Posts: 148
Joined: Sep 12th, '14, 00:37
Location: Wisconsin

Re: Whisky after sheng

by Jaymo » Nov 6th, '14, 03:56

I made some shu for my wife and I while watching a movie tonight and she brought out a little snack that ended up being an amazingly good pairing!

The shu was pretty thick/buttery, but not a lot of flavor. We had some dried apricots with it and the combination of the 2 was SOOOO much better than either one on its own! The fruit and little acidity in the dried apricots opened up a lot more flavor in the shu and balanced it really well, and it took on an almond-like flavor as well.

User avatar
Nov 6th, '14, 05:40
Vendor Member
Posts: 510
Joined: Mar 19th, '12, 02:49
Location: Frequently Moving Around
Contact: TwoDog2

Re: Whisky after sheng

by TwoDog2 » Nov 6th, '14, 05:40

Tead Off wrote:With good sheng, stinky, soft cheeses are superb!
100% agree on this recommendation

Fresh goat/sheep cheese with sheng is a favorite pairing for me

As far as whiskey, i like the bourbon sheng combination a lot. Scotch can be good, but I think it works well with heavier sheng since it can obliterate some of the lighter more subtle shengs out there.
Last edited by TwoDog2 on Nov 6th, '14, 10:39, edited 1 time in total.

User avatar
Nov 6th, '14, 08:23
Posts: 709
Joined: Jan 5th, '13, 09:10

Re: Whisky after sheng

by Teaism » Nov 6th, '14, 08:23

Tead Off wrote:With good sheng, stinky, soft cheeses are superb!
I enjoy the lighter blue vein cheese like St Agur to match with the creamier, sweeter and full bodied Dayuling. One of my favorite combination.

Cheers! :D

User avatar
Nov 6th, '14, 17:36
Posts: 1784
Joined: Jul 8th, '09, 23:39
Location: Maui
Been thanked: 1 time

Re: Whisky after sheng

by tingjunkie » Nov 6th, '14, 17:36

I know this is the Pu forum, but a high-fired oolong and bourbon pair exceptionally well!

Nov 8th, '14, 18:46
Posts: 118
Joined: Jul 6th, '14, 03:26
Contact: Cwyn

Re: Whisky after sheng

by Cwyn » Nov 8th, '14, 18:46

Interesting about the Suntory award, I'm glad for Japan. I did have a vintage bottle of their cherry which was really amazing. I don't drink much alcohol, virtually none. But I'm with TwoDog on the goat cheese, my fridge has a quantity of it and I do eat it with tea, not for any special aesthetic reason though. I'm just hungry and I love goat cheese. Sheng tends to bring up my appetite, local cheeses, sausage and cold climate apples are my choices.

+ Post Reply