Effusive date aroma billows from pitcher upon decoction. Light dusty-road petrichor top note, sweet date and banana accompany aroma. Powerful date sugar taste up front, trailed by light banana. More cocoa as it cools. A distinctive fermentation note particular to huangpian, diffuse evocations of brie, sake, rice paddy, and overripe banana. As this fades in the aftertaste, it blends with emergent Tootsie Roll cocoa, chocolatey but not bitter. Super sweet, coating mouth and teeth. Smooth, milky mouthfeel. Stimulating qi throughout body and digestively. Chameleon changes to a strong camphor profile, if it rests an hour or so after initial rense. Hence its name. Heavy viscosity that trails off quickly. Typical moderate huangpian compression. Purported Bingdao material, which given its sweetness and lack of bitterness is definitely from the eastern Lincang region cradling Bingdao. However, it’s somewhat doubtful that Bingdao material itself would be processed for huangpian. Stored in Los Angeles since Feb ’21.
17¢
| Size | 250g, 60g |
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