The compressed cake shows a mix of silver-white buds and light tan leaves pressed into a firm disc. The surface has visible fuzzy tips scattered throughout the darker leaf material. Breaking off a piece releases aromas of sweet soybean milk and creamy pekoe with woodsy undertones.

Steeping produces a pale gold liquor with amber tones. The first cup tastes sweet and smooth with a creamy soybean milk quality. As it develops, maple sweetness and floral notes become more apparent. The body is silky and coating, with woodsy depth that builds through multiple infusions. The finish is clean with lingering pekoe sweetness.

From Fuding City in Fujian Province, this pressed format allows for aging development. Suitable for drinkers interested in white varieties with more complexity than loose-leaf versions.