“Trip to Changtai, vol. 4”

Dry leaf smelled like gently smoked leather, leaf litter, plum undertone. Humid storage notes such as baked bread, nutritional yeast and damp concrete came out when the leaf was warmed and more of those humid notes presented in the rinsed leaf — beets and carrots pulled right from the soil. I also smelled tangy currant and barbecued meat.

The taste and body were mild, underwhelming. I couldn’t come up with anything besides a citrus tone, light, baked plum sweetness, wood, fast-moving bitterness and some tingly tannins. It tasted kind of shou-y. Very mild aftertaste, no returning sweetness. Plenty of that chesty, heart-bumping energy. The prankster in me came out to play.

This is like a much-needed rest day on a journey, a time to process your recent experiences, but your goofy traveling partner is constantly urging you to just “go for a walk around the block…”

Flavors: Autumn Leaf Pile, Baked Bread, Bitter, Black Currant, Carrot, Citrus, Leather, Meat, Plums, Smoked, Tannin, Wet Earth, Wet Rocks, Wood, Yeast

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