The dry leaves show twisted, dark green strands interspersed with pale cream-colored jasmine buds. The scenting process leaves visible petals clinging to the leaf surfaces. Opening the container releases an immediate jasmine perfume—sweet and floral, with green undertones from the base leaves.

The liquor steeps to a clear pale yellow-green. The first infusion delivers strong jasmine flavor with noticeable sweetness coating the tongue. Successive steeps reveal the green base more clearly: fresh-cut grass notes and a mild vegetal character emerge beneath the floral layer. The body remains light and clean throughout, finishing with a slight earthy quality that grounds the brighter top notes. The jasmine stays present but softens as the session progresses.

Green leaves from Simao County in Yunnan provide the base, scented with jasmine from Hengxian County in Guangxi using traditional methods. This works well for those who want pronounced jasmine character without overwhelming the underlying green foundation.