In this set of four shou with 16g of each you will be tasting blind, unless you decide to open the key first, between a few different options I've put together.
Can you guess the age of each? Can you tell which is Dayi? Can you tell which is the knockoff? Can you taste which is worth more? Can you tell which is 'gushu'?
These four are great examples that span across all of these questions, yet it's only a small sampling and meant for certain folks who want to see how well they can identify some basics about a shou.
One of these is among my favorite shou!
If the feedback on this is positive, I may do another set that ends up going into fermentation time, storage, and other areas!
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