The compressed cake consists of tightly bound dark brown to black leaves with occasional golden tips visible throughout. When broken apart, the leaves release a pronounced earthy aroma dominated by wood and mushroom notes. A subtle sweetness underlies the savory scents, hinting at caramel undertones.

Brewing produces a deep reddish-brown liquor with excellent clarity. The first infusion opens with smooth sweetness, followed by earthy wood flavors that build in intensity. Mid-palate reveals mushroom savoriness alongside glutinous rice character. The body is thick and coating, with caramel notes emerging in later steeps. Aged chen xiang qualities develop after multiple infusions, adding depth.

From Bulang Mountain in Menghai County, Xishuangbanna, this uses traditional ripened processing methods. Suited for drinkers who enjoy deeply fermented profiles with savory complexity rather than bright or astringent characteristics.