Finishing off a tin that I’ve stored for a long time – the flavors and aromas are muted compared to what they once were, but the smooth, autumnal character hasn’t changed.

Brewed in my black tea-filter-cup, I can’t fairly remark on the appearance of the liquor.

Distinctive almost vegetal aroma (mushrooms, dry wild grass, autumn leaves, etc.) leads into a malty palate entry with smooth almost nutty flavors joining in as we reach the creamy slightly sweet finish suggesting Japanese sweet potatoes with hints of mild honey. A bit more complexity is revealed as the tea cools, and a second steep yields nearly identical flavors as the first, but things quickly fade by the third infusion.

I’m curious about the origin of this tea – since it is from Guangxi I don’t think it is related to Biluochun (the famous Green Snail Spring tea sometimes called Green Spiral); I see Hojo sells a “Golden Bud” tea made from Ling-Yun Bai-hao, also from Guangxi, but that appears to be processed more like what Tao of Tea sells as “Emperor’s Gold” (from Yunnan). Sometimes more research just leads to greater confusion, so I’ll stop here.

Flavors: Autumn Leaf Pile, Clay, Cocoa, Honey, Malt, Mushrooms, Pecan, Sweet Potatoes

2 tsp 6 OZ / 177 ML

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Converted to Oolong and beyond starting around ’98 or so when I was hanging out at the Tao of Tea in Portland.

Expanded my experience with green teas when I moved in with room-mates who were Chinese scholars, workers at the Japanese Gardens (including the tea room), etc.

Always looking to improve my education, but will concede my pedestrian tastes (e.g. breakfast teas brewed strong enough to stand your spoon in).

Trying to focus more on the qualitative over the quantitative in my reviews, so you won’t see me give too many scores/ratings at the moment…


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