dry leaf
Long, tightly twisted leaves of dark chocolate brown with amber tips. The nose opens with honey-drenched orchid, warm peach skin, and a whisper of roasted almond.
wet leaf
After a flash rinse, the leaves unfurl to bright coppery-olive. The aroma intensifies into baked pear, osmanthus blossom, and a clean mineral note.
liquor
Pours a luminous amber-gold, brilliant clarity, with a faint, oily viscosity that clings to the porcelain.
aroma
The cup lifts with layered florals—magnolia, gardenia—then roasted chestnut, caramelized fig, and a signature rocky, ‘mínghuī’ (明火) minerality.
taste
Silken entry, medium-bodied, with a cascade of honeyed florals, ripe stone fruit, and a gentle toasty spine. Subtle sweet-cinnamon and cooling herbs linger on the mid-palate.
finish
Long, humming, with a returning sweetness (huí gān) and a cool, eucalyptus-like sensation at the back of the throat.