Here’s another yearly report on this blended sheng. It seems to be less vegetal and floral for sure, displaying more grainy qualities. Interestingly, I found the mouthfeel fairly different from what I remember. It is foamy initially, with a lightly chalky finish at times, lower astringency and overall thicker texture.
The dry leaf aroma has notes of sweet wood and apricot. On the other hand, after the rinse I could detect scents akin to forest floor, butter, ammonia, and coriander.
The liquor itself is bitter and cooling with notes of wheat, pear, apple, kumquat, and cabbage among other ones. It is very flavourful and kind of satisfying I’d say. The long-lasting aftertaste is dominated by honey flavours and complemented by a hint of celery.
Flavors: Apple, Apricot, Bitter, Butter, Celery, Citrus, Coriander, Forest Floor, Grain, Honey, Pear, Wheat, Wood