The dry leaves are tightly twisted and dark green with a glossy finish. When warmed, they release a pronounced aroma of stir-fried beans mixed with sweet floral notes. The scent has a roasted quality that suggests careful processing. You'll also detect hints of fresh-cut grass in the background.

The liquor steeps to a clear, pale yellow-green color. The first sip brings forward a clean sweetness reminiscent of sweet corn, which develops into a fuller umami character as it crosses the palate. The body is smooth and medium-weight, not thin or grassy like many greens. The flavor shifts from initial vegetal freshness to a more rounded, bean-like richness. A lingering sweetness coats the mouth after swallowing, with the umami notes persisting through multiple infusions.

Produced in Ma Ao Town, Xiushui County, located in Jiangxi Province's Jiujiang City area. Traditional processing methods develop the characteristic roasted bean notes while maintaining the fresh spring character. Suitable for drinkers who want a green with more savory depth and body rather than light, grassy profiles.