The dry leaves are large, untamed, and ranging in color from a light white bud to a dark green leaf. The pick is relatively early for autumn: one bud and two leaves primarily. The aroma off the wet leaves are thick and vegetal as fresh cut grass, while the lid of the gaiwan holds the hint of spice and sweetness that will begin to manifest as the tea ages over the next few years.
The liquor is a pale gold like the young baimudan, but with noticeably less down. The tea is very smooth in the mouth with little to no astringency. While less thick than the spring’s Baimudan, it does have a very pleasany mouthfeel delivering both sweetness and a refreshing vegetation. Drinking several cups in a quick succession delivers a nice huigan, or sweetness in the back of the throat. This tea is a great way to understand the amazing transformations that occur in white tea when compared to the 2014, or the 2016 shoumei.