I broke up a cake of dry stored sheng about half a year ago, which literary was gut wrenching strong, to see if I could make it age faster and mellow it out a bit.
I broke it up into larger chunks and put it into an open zip lock bag ad stored it in a cupboard at the beginning of the very humid summer.
When I had a look at it today I was quite surprised that it showed considerably aging both in the appearance of the chunks, color of the liquor and taste.
The cake, even though it was almost 10 years old, was quite green when I bought it due to dry storage. It has browned a lot, the original floral taste has turned into a malty taste and the liquor looks like a light shu color. While the taste currently lacks a bit depth, both the strength has mellowed and the cha qui has improved.