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Clean, creamy and sweet are the operating terms here. This one, in addition to the Huang Shan, reminds me of Mengku terroir, with its cool frosting-like bite and pungent floral profile. There is bitterness here, but it comes on only as the briefest of afterthoughts once the sweet creamyness peaks. The soup feels heavy and spicey , in fact its brewing orange, but maybe I’m just pushing it too hard… The leaves do look pretty dark though. This one might be a good example of a young sheng thats actually good in cold weather. There’s plenty of huigan and kuwei…. at 52 dollars, the cake seems like a really good value. If you’re building a collection, I’d advise you to sample it.