The most expensive shou I’ve tasted but is it the best? Did Hai Lang make it? Did he make it with gushu LBZ material? Did it remind me of Westvleteren 12, the elusive spicy, earthy chocolate Belgian Trappist ale that many critics call the best beer in the world? Did it steep over 20 times evolving each steep and leave me feeling as though I’d consumed something illegal? Did I answer my first question with a series of other questions?