Short infusions of 10-15 secs in a clay pot produces a light amber liquor that is sweet, mildly earthy, mildly bitter, and woody with a slowly developing astringency. Long infusions of 30 secs+ produce a liquor that is not intensely flavored, but sharply bitter, rosinous, and drying. This sheng evokes a damp forest atmosphere.
Edit: I revised the rating up. I am getting some nice cha qi from this.
Flavors: Astringent, Bitter, Earth, Forest Floor, Honey, Wood
Preparation
205 °F / 96 °C
0 min, 15 sec
4 g
3 OZ / 80 ML
