The compressed cake shows dark green to brown leaves with visible stems and larger leaf material. Breaking the cake releases floral perfume mixed with earthy, resinous notes. The leaves vary in size, showing mountain material rather than plantation uniformity. Some silvery buds appear scattered throughout.

The liquor steeps to a clear golden-amber color. Initial taste brings gentle bitterness that doesn't overwhelm. The bitterness quickly transitions to sweetness with dried apricot notes appearing. Floral character comes through mid-palate alongside earthy undertones. Resinous qualities add complexity without heaviness. The body is medium with good structure. Later infusions maintain the bitter-sweet balance while the floral notes become more prominent.

From Bulang Mountain in Menghai County, Xishuangbanna, Yunnan Province, produced in 2009. The aging has softened the initial astringency while preserving the mountain character. Good for raw pu-erh drinkers who want aged complexity with some remaining bitterness and structure.