I got a free sample of this blended sheng recently. It tastes a bit like huang pian, even though it isn’t, since it is quite sour overall.
There are aromas of caramel, marsh, cake, hay, compost and rapini. The liquor has a light to medium body. Even at 9 years of age it still tastes quite green and young. However, it is more of a warming profile than what you tend to get with fresh sheng.
Overarching flavours are sweet and sour. Specifically, I can taste warm, sour grass and cabbage in the first steep. These are followed by flavours of hay, roasted lemons and mineral, nutty ones. The aftertaste has a floral sourness a bit like a Taiwanese high mountain oolong. It has good legs and a herbaceous character with notes of saline, honey and spinach.
Flavors: Broccoli, Cake, Caramel, Compost, Hay, Herbaceous, Honey, Hot Hay, Lemon, Mineral, Nutty, Salt, Sour, Spinach, Sweet, Sweet, Warm Grass, Vegetables, Wet Earth