Large glossy raw materials, classic brown-raisin hemispheres. Aromas of dry leaves on the Wuyi side: deep dried fruits, bread crusts and roasted sugar. Taste is no longer so "dark", more fruity. No obvious direction of dessert, buns and cinnamon. But the acidity here is not harsh, very balanced between the sweet aftertaste and the bread-like dryness. Dark amber infusion, a thick evening tea.