The scientific name of the hawthorn is Rosacea, a plant belonging to the rose family that only bears fruit in one season of the year. Unlike the common apples of Western Europe, the hawthorn can only be found on the mountain slopes of Asia. The hawthorn has a distinctive astringent taste different from the common apple, but because of this astringency, when properly soaked and fermented, it will create an unforgettable sweet aftertaste.
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