A creative blend born of his 2007 “Two Fish” recipe—this lesser-known, more affordable cake shines with pure character. He sourced select Menghai and Yiwu leaves, fermenting them to highlight sweet plum, cedar, and orchard fruit notes. The body is supple and sub-acidic, with a gentle, lingering cooling finish. A charming and accessible sip, while still echoing the grace of Chan’s more famous blends.