مجموعة بداية التجميع القديمة — خمس قوالب

dry leaf

The five cakes display a chromatic range from dark-brown sheng with glossy patina to the deep umber of shou; aromas of camphor, dried jujube, and petrichor mingle.

wet leaf

After a rinse, leaves unfurl to generous, whole specimens. The oldest sheng evokes antique bookshelves and dried apricot, while the shou releases a rich, forest-floor warmth.

liquor

Liquors span amber, garnet, and opaque burgundy — all brilliantly clear. The twenty-year sheng shows a luminous, haloed translucency.

aroma

A layered ascent: incense-grade wood, sun-dried plum, then caramel and brown sugar, with a cooling hint of mint and old leather.

taste

The ten-year sheng enters with honeyed sweetness and a soft grip; the twenty-year broadens into silky stone fruit and camphor; the shou drapes the palate in creamy, sweet earth; the regional flight dances between wildflower, mineral, and spice; the vertical traces a tightening body and deepening huigan with age.

finish

Medium-long with persistent return sweetness; the older sheng leaves a pronounced, cooling huigan that lingers at the throat.