The compressed cake shows dark brown to black leaves tightly packed with some golden tips visible on the surface. Breaking the cake releases woody forest floor aromas with mushroom funk. The aged material has a moist earth smell reminiscent of wet bark and decomposing leaves.

Brewing yields a deep reddish-brown liquor, nearly opaque in the cup. The first steep delivers smooth, thick body with leather notes dominating. Second and third infusions bring forward mushroom earthiness and wood flavors. Dark chocolate and malt notes emerge in later steeps. The brew remains rich and coating without bitterness or astringency throughout.

From Bulang Mountain in Menghai County, Yunnan Province, with 2010 production date providing over a decade of age. Good for ripened pu-erh drinkers who prefer forest floor funk and substantial body.