Happy Chinese New Year all. :D

Classic aromas, classic taste. Interesting name. I like it lol.

It has a super dark liquor, thick and almost looks like black syrup. The taste though was surprisingly mellow although rich, full-bodied. I was apprehensive at first looking at it. It’s smooth, earthy, mushrooms, little sweetness, typical fermentation notes, light leather. No fishiness, no bitterness. Lots of flavor throughout, no serious change in notes from steep to steep, just steady and pleasant… But am stopping here, for now, it’s 2 a.m. hehe

Daily drinker.

Yixing gaiwan, mini tuocha, 212°F, 110ml, rinsed twice, 6 steeps: 5s, 10s, 15s, 20s, 25s, 35s

Thank you Derk! :D

Flavors: Earth, Leather, Mushrooms, Smooth, Sweet, Wet Earth

Boiling 0 min, 15 sec 4 OZ / 110 ML

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Longtime casual tea drinker. In the past, mainly Matcha, Gyokuro, Sencha, Genmaicha… Etc. I like all teas: Green, oolong, black & pu’erh (prefer ripe over raw).

Chanoyu (for matcha prep) and Gongfu cha (for other types of tea) are the main ways I prepare my tea (Gaiwan, Yixing teapot, Kyusu). I drink all tea… Usually unflavored. This past year, I’ve tried many flavored now because of all of you lol. As long as there aren’t artificial sweeteners, it’s all good.

Favorite stores: TeaVivre, What-Cha, Mandala Tea, 52Teas, Whispering Pines, Bird & Blend, Yunnan sourcing, White2Tea, Lupicia.

The flavors I dislike: Artificial sweetener, lavender, violet, any strong floral-perfumey tea; cantaloupe, papaya, honeydew, rose, licorice, anise, jasmine, any mints, leather.

Favorite flavors: Citrus fruits (especially grapefruit & tangerines), granny smith apple, bananas, guava, mango, tamarind, watermelon, stonefruits, chocolate, caramel, vanilla, milk, cinnamon, creme, bread/pastry, nuts, toasted, roasted.

I generally don’t add anything to my teas unless they are flavored, then I may add a splash of milk.

As I explore, my ratings may shift. 90+ generally means I’ll keep it on my shelf.





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