Fruit bodies up to 45 x 13 mm, branched, slender, usually with long, slender stipe. Stipe up to 34 x 2 mm, terete to slightly flattened, arising from very small white basal pad, white below and there often delicately pruinose or minutely hoary with white mycelium ("cream-buff"), upward ivory to pale dull yellow ("cinnamon-buff"). Branches dichotomous, terete, up to 1.5 mm thick, pallid yellowish ("chamois", "cream-buff", "tawny olive"); axils rounded to lunate; internodes diminishing abruptly. Apices awl-shaped, minute, less than 1 mm long, sometimes paler than branches. Taste and odour negligible.

Macrochemical reaction: FCL = quickly olive-green.

Tramal hyphae of branches 2-8 gm diam., hyaline, clamped, parallel, tightly packed. Subhymenium extensive, pseudoparenchymatous. Hymenium thickening significantly; basidia 20-24 x 5 ltm, subcylindrical to subclavate, hyaline, clamped; contents homogeneous to multiguttulate when mature; sterigmata 4, very slender, spindly.

Spores 3.2-4.3 x 2.5-2.9 p m (E =1.25-1.57; E'" =1.42; L'" = 3.68 gm), ellipsoid to narrowly ovate, roughened, thin-walled, hyaline, very weakly dextrinoid; contents uniguttulate when mature; hilar appendix papillate; ornamentation of scattered prickles less than 1 gm long.

Young fruit bodies show very long stipes, with branches as an apical tuft. The branches elongate late and slowly, so apices remain very reduced.

Spore ornamentation is at the very edge of resolution of my microscope (x2250) and may be out of range at x1000. Consequently, the reader is cautioned to use the key in both directions (e.g., smooth v. rough spores).

Such a high E'° value is unusual for rough-spored Ramariopsis taxa.