This tea comes from a plot of wild tea trees in the mountains of Western Hubei province. Our friends in the Taoshu cooperative don’t make it every year, so it was a rather interesting find. The aroma of this tea is much more pronounced than that of the gold-bud black, and while it is less chocolatey and sweet, it has a lot more of a mineral undertone to its complex taste profile. The leaves are small and slender, rolled tight like that of the Hubei green tea, yulu. The steeped leaves are incredibly fragrant with the strong aroma of baked sweet potato and winter spices. The liquor is a deep red, and the flavor is malty and sweet with a slight dryness that lingers on the tongue.