The pressed cake displays dark green leaves mixed with golden tips in a tight compression. Surface shows some white fuzzy buds scattered across the face. Breaking apart releases orchid florals and rock sugar sweetness with clean vegetal background aromas.

The brew yields a clear golden liquor with slight green tints. First steep opens with immediate sweetness reminiscent of rock sugar dissolving on the tongue. Orchid florals appear in the mid-palate alongside smooth, mellow earth notes. The body feels full and coating without heaviness. Subsequent infusions maintain the sweet-smooth profile with increased depth. The qi effect builds noticeably across multiple cups, producing warming sensations. Later steeps retain core sweetness with more mineral character.

From Bulang Mountain in Menghai County, Xishuangbanna, produced in 2014 giving nearly a decade of age. Good for raw pu-erh drinkers seeking balanced sweetness and noticeable qi effects.