The product consists of dark liu bao leaves stuffed inside a dried tangerine peel shell. The orange-brown peel shows natural dimpling and aging on the exterior. Breaking open releases intense citrus oils from the peel combined with earthy liu bao aromas and sticky rice scents.

Brewing yields a dark amber-red liquor with orange tints from the peel. The first steep hits with sweet citrus tang immediately, followed by rich dark notes from the liu bao base. Tangerine peel oils coat the mouth alongside earthy depth. Mid-steeps bring forward sticky rice character that blends with the citrus and dark elements. The body remains full and warming throughout. Later infusions maintain citrus-earth balance with more pronounced mineral notes from the aged liu bao.

Liu bao base from Liubao Town, Guangxi, with tangerine peel from Xinhui, Guangdong Province. Appeals to dark drinkers seeking citrus-forward profiles and those interested in traditional chen pi combinations.