The cake reveals medium brown leaves with visible golden tips and good compression. The material shows clean processing with minimal stems or debris. Dry aroma is strongly floral with wildflower honey sweetness and ripe stone fruit notes.

Brewing creates a golden-yellow liquor with excellent transparency. The taste opens with honey sweetness immediately apparent, followed by ripe peach and apricot flavors. Floral jasmine notes weave through the mid-palate. The profile is sweet-dominant with minimal bitterness or astringency. Body is smooth and coating with nectar-like viscosity. Multiple infusions maintain consistent sweetness.

From ancient trees in Mengla County, Xishuangbanna, using traditional Yiwu processing methods. This suits drinkers seeking sweet, approachable raw pu-erh with prominent fruit and honey character rather than aggressive bitterness.