Crossing Every Tea With Scotch: A Stimulating Way to Whisky

Mixing whisky and tea isn’t a new thing, at least not in China, but it’s starting to spread in the West as well, with people using all kinds of tea from around the world to enhance the flavor of high-end Scotch whisky. You may be thinking, “that’s just way too Chinese, and I’ll stick to my neat single malt, thank you very much,” but don’t speak ill of it until you’ve tried it. Plus, mixing your stimulant and depressant might just make the evening last a little bit longer – like vodka and Red Bull, only much tastier and without the heart palpitations. We selected whiskys of varying quality, doing our best to match them up with the appropriate teas, and were quite buzzed about the results.

Oolong and Suntory Old Whisky

The oolong gives off a subtle jasmine fragrance bringing out a heavy flavor of caramel and a sweet, creamy finish from the Suntory. It’s delicate and not overpowering, yet some hints of soggy wood chips arise (not ideal). On its own, the whisky has a pretty rough, mediocre taste compared to the single malts, but the addition of the tea takes away some of the burn while adding a nice, bittersweet ending. For relaxing times, it’s Suntory time, baby.

Pu’er and Cragganmore 12 Year

The pu’er has a smokey plum flavor that mingles nicely with the soft cereal character of the Cragganmore 12 Year. It’s kind of like loading up a heap of dried fruit on a bowl of muesli, but with alcohol. Together they are mild and inoffensive, and with a somewhat meaty aftertaste, although the flavor profile is balanced around the fruitiness of the pu’er. Maybe the best combo to imbibe with a side of pancakes.

Zhengshan Xiaozhong and The Quinta Ruban by Glenmorangie

Some people believe Zhengshan Xiaozhong, from Fujian Province, to be the Scotch of teas because of its smokey aroma. This blend brought out the fruity character of the Glenmorangie and dampened its burn. There are some vanilla oak undertones, but this does not compete with the fruity main attraction. In summation, well-balanced, refreshing, and thankfully, not cloying.

Chivas Regal 12 Year Blended Scotch and Sweet Green Tea

The classic combination that is chugged by the pitcher at most clubs and KTVs throughout China. The parent company, Pernod Ricard, developed this blend when they decided to bring the brand to China in the early 2000s. But the bottled tea completely masks and destroys all flavor of the whiskey with its diabetes-inducing sweetness. Despite this, it’s easy to drink and refreshing if served cold.

photo: Sui