I thought this was merely ok. (Sample from YS, 11yrs Kunming storage).
It tasted of faded smoke and a tiny bit of camphor. The wet leaves smell much more interesting than it tastes – more rounded. Compared to other aged sheng I’ve had, it doesn’t have so much going for it. Takes slightly longer steeps than others to get the flavour.
Flavors: Camphor, Smoke
Preparation
200 °F / 93 °C
0 min, 15 sec
4 g
3 OZ / 100 ML
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Comments
On day 2 I’m liking it more than I did yesterday, possibly because the bit of smoky astringency had lessened, possibly just because the weather is colder today. If you’re getting aged sheng I still don’t think it’s worth it over other options, so the verdict is the same but I am enjoying the drinking of it a bit more.
On day 2 I’m liking it more than I did yesterday, possibly because the bit of smoky astringency had lessened, possibly just because the weather is colder today. If you’re getting aged sheng I still don’t think it’s worth it over other options, so the verdict is the same but I am enjoying the drinking of it a bit more.