The dark leaves show a mix of brown and black colors with a slightly loose, aged appearance. Breaking the leaves releases layered aromas of jasmine flowers combined with roasted grain scents and sticky rice notes. The floral presence is prominent but balanced by the earthier base aromas.

The brewed liquor shows a deep amber-brown color with good transparency. Initial sips bring forward jasmine florals integrated with sticky rice sweetness. The earthy base of the Liu Bao emerges in the mid-palate, grounding the floral notes. Grain flavors persist throughout, with sweetness building across multiple infusions. The texture is smooth and moderately full-bodied.

Combines Liu Bao from Cangwu County, Guangxi with jasmine from Hengxian County. Traditional processing marries the aged dark base with fresh jasmine scenting. Works well for those wanting floral character with more body than typical jasmine greens.