First 3 infusions:
Sharp, herbal, aged wood, slightly medicinal and cooling. Vanilla, yeast. The soup is clear and mineral, sticky, woody and dry. Delicate sweetness, subtle and sharp bitterness. No much aftertaste. There’s an aged flavour, like old furniture. Generally light and smooth. I’m doing long infusions (±30sec).
The soup darkens significantly. Aroma gets slightly more herbal/balsamic, then returns to the bakery and vaguely fruity. I find it complex and balanced. Liquor stays light and smooth, coating the mouth gently with aged wood and burned sugar. Now more sweet and quite pleasant to drink. Not much going on in the aftertaste. There’s something that I guess can be called “sticky rice flavour”, but it doesn’t remind me of rice that much.
8 – 9
More like flat wood aroma at this point. Soup less sweet and thin, more herbal and drying.
The qi here is mildly stimulating, with tension in the chest and arms. I didn’t get more than that.