It’s been interesting tracking the progression of this loose leaf sheng. I’ve had it only 3 or 4 times over the past two years. Despite not being in cake form, it is still taking the path of transformation.
The dry and warmed leaf aromas are now strongly brown sugar, ripe papaya and plums, floral, kind of citric. Rinsed leaf is pungent, wet leafy and floral.
The liquor color has moved from lemon yellow to gold to the current pinkish-yellow-brown. The taste is of caramel sweetness, moderate drying woody bitterness, slight acidity, minerals, flowers and camphor. The aftertaste rises from the throat with caramel, flowers and a hint of smoked meat. The brew quickly becomes thinner in body and taste. An underlying vegetal character presents as the caramel become ever lighter. The bitterness is persistent throughout all infusions. Very relaxing energy.
Flavors: Bitter, Brown Sugar, Camphor, Caramel, Drying, Floral, Flowers, Meat, Mineral, Plums, Smoke, Sweet, Tart, Tropical, Vegetal, Wood
