Brewed in a Nixing 125mm pot with a 5s pour and I used 10g. Flushed once.

First impressions are good, it reminds me of the V93 (also Dayi, so no surprise) which I’ve been drinking. The leaves on this smell of vanilla and autumn leaf pile. There is a thick mouthfeel which is creamy and smooth; reminiscent of oat-milk or rice-milk. Light hints of brown sugar that never really fully appear.

Zero ‘Wo Dui’ smell (or taste) and a very clear/clean broth which starts out copper. It gets darker quick, to a reddish soy-sauce territory on steep 3-4 (I’m still only steeping for 8 secs there).

A ‘starchy’ rich and malty ‘red bean’ (or Asian yam) taste rises up. It’s not quite savoury, but neither is it sweet. The leaf has a woodland smell, still with a distant waft of sweet vanilla. That woodiness is entering the flavour of the tea (steep 5 or so), not camphor or pine, just a pulpy hardwood log in the autumn leaf mulch.

Still, no bitterness and still milky in the mouthfeel.

This now is apparently where it sits and just keeps chugging for a while (still going on steep 10).

A nice shu. Comforting like a warm hug.

4-stars again (would recommend). Notably smooth stuff. With the buttery mouthfeel and hint of vanilla, I can’t help thinking I’d like to add some maple syrup…

Flavors: Autumn Leaf Pile, Brown Sugar, Forest Floor, Malt, Vanilla

Boiling 0 min, 15 sec 10 g 4 OZ / 125 ML

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English tea-drinking person. Ex-Londoner based in Montreal.

I’ve always drunk tea, but with migrating to the EU (and later to Canada) I’ve had a hard time finding the ‘good stuff’.

Not a big fan of ‘flavoured’ tea blends (or most stuff with flowers and bits in). I’m a bit of a purist.

I mainly enjoy exploring natural teas. from Puerh to Oolong. I have a soft spot for Darjeeling.

I’ll generally try anything (at least) once.


Montreal, Canada

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