Tea Knowledge & Friendship
Just to add:
Not the direction I thought it would go but either way works for me. I watch a scotch reviewer on YouTube and he was talking about how if you come across a scotch that doesn't do much for you, that you could enhance the taste by adding different types of taste enhancers
to the bottle. He showed adding a thin piece of scorched oak to the bottle and then letting it set for a period. I came across a bottle of scotch whose flavor didn't do much for me. A year or so later I had a bit of Fireball and said yeah that's good. And it struck me that I could add a cinnamon stick to the bottle, which I did, and let it set for a period of time, which lapsed. So I tasted the red scotch and it tasted like cinnamon... pure cinnamon. I let the scotch sit too long and worse no way to get the cinnamon stick out of the bottle. I have a wee dram of that scotch on occasion. 
I wouldn't mix shu with scotch, but adding a few drops of a strong sheng from a bottom of a teapot instead of water to your dram... definitely!thommes wrote: ↑Fri Nov 22, 2019 9:17 amNot the direction I thought it would go but either way works for me. I watch a scotch reviewer on YouTube and he was talking about how if you come across a scotch that doesn't do much for you, that you could enhance the taste by adding different types of taste enhancers
And as far as messing with scotch... the scotts mess with it by putting it in french sherry casks...
Still haven't had the opportunity to try sheng, but I like your idea of using strong pu tea to open up the scotch instead of water. However, I'm crazy enough to still flavor a bottle of scotch with pu. I figure a bad scotch with a neutral flavor and who knows what pu. nothing crazy expensive for sure. The 'steeping' time will be the big question which raised the second big question will it steep at all at room temperature?
I would imagine it will be like a cold brew Pu, instead of water, you use scotch.thommes wrote: ↑Fri Nov 22, 2019 10:58 amStill haven't had the opportunity to try sheng, but I like your idea of using strong pu tea to open up the scotch instead of water. However, I'm crazy enough to still flavor a bottle of scotch with pu. I figure a bad scotch with a neutral flavor and who knows what pu. nothing crazy expensive for sure. The 'steeping' time will be the big question which raised the second big question will it steep at all at room temperature?
Sunsing is good. Bok , you need to drink more puerh..Bok wrote: ↑Mon Dec 02, 2019 7:45 pmSomething I don’ t drink often: Puerh.
Got gifted two cakes from a friend, both Shengs from Yiwu, 2007 and 2010. Pressed by Sunsing in HK. According to my friend both are from 100-300y old trees (can’t tell nor verify).
Both are pleasant and nice to drink, only the second source I ever had Puerh that I enjoyed from! Previously I had almost given up on this kind of tea…
I did prefer the 2010, which is a tea I could certainly include in my regular drinking rotation. It had these old-book/wood and sour apple kind of flavours to it that I do enjoy. The 2007 was not bad, just lacking a bit in character next to the other one in my opinion.
Anyone ever tried teas from Sunsing?
Haha, maybe. As it is, I am already in enough bottomless rabbit holes that require my attention... But as a random break from my Oolongs, I do like this kind of Sheng. Good to hear my impression of them being decent teas being confirmed by more seasoned Puerh drinkers
MarshallN wrote about that 07 cake. Back when it was an under $20 cake.Bok wrote: ↑Mon Dec 02, 2019 8:12 pmHaha, maybe. As it is, I am already in enough bottomless rabbit holes that require my attention... But as a random break from my Oolongs, I do like this kind of Sheng. Good to hear my impression of them being decent teas being confirmed by more seasoned Puerh drinkers
Another point in trust your gut. Glad I did try first without asking, going into the experience not expecting anything.
It was the 2010 Yiwu Old Street and 2007 Yiwu Jing Long.
