1469 Tasting Notes

I hesitated when this one was initially released because “sourdough”=something probably heady and astringent or drying by dancong standards. I still wanted to try it though, and decided to take the sample. The Hu Zai duck was immense with crystalized minerals and sweet, ripe longan in a fruity and intensive liquor. This one, on the other hand, was a lot more toned down and creamy.

I should have expected that since Ba Xians usually are more mellowed out anyway. Brewing it up no rinse, the aroma was really nice and was on the milky floral spectrum, bordering between iris, maybe orchid, and lily. I poured a little sip after 20 ish seconds, and sugar floral cream was in my cup, no drying qualities yet. After I settled for the full 2 minutes, the cup produced the sourdough buttery bread quality with only a hint astringency. I can kinda see graham cracker, but maybe in the bready aftertaste. The tannin pops through more too in a drying way.

It only lasted three next steeps, with the short ones being more floral and creamy, while the last longer one was thin, bready, tannic, and somewhat bitter. I like the Duck more, but I like this one is not as abrasive. I think this one is better gong fu based on this session. We’ll see what I get in the future. I like it and I’m going to rate it in the future.

Flavors: Bitter, Bread, Creamy, Drying, Floral, Graham Cracker, Milk, Orchid, Tannic, Yeast

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So, pretty much every yancha I’ve had from Hugo has been really good, including the Qilan. This one is kinda hard to describe, and the notes the site has kinda confused me. Sports drink? Bubbly?

So I did this one in a weird in-approximate conglomerate of western and gong fu-20 sec, 2 min, 45 sec, 4 min, 5 min. The minerals, salt, rockiness, roast, and huigan sweetness are all there in spades. There a little bit of orange fruit in the background in later steeps bordering on mango-ish, some honeysuckle florals throughout the session. I’m not sure if again on the sports drink-maybe Gatorade or Red Bull…though this tastes wings better than red bull. It’s got some gaba or L-Theanine in it because it does give me a good driving focus that doesn’t give me jitters.

Still not rating it yet since I need to experiment, but it’s a prototypical yancha with good flavor and energy. I like the coffee vibes of the robe more, yet this one does stand out for its good qi-#Panlan Positive Vibes.

Flavors: Ash, Charcoal, Floral, Fruity, Honeysuckle, Mineral, Roasted, Sweet, Wet Rocks

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Surprising new favorite from Hugo. I’ve wanted to try this tea for a few years, but it was sold out frequently or difficult to restock. I already had some high hopes-coffee notes are usually a sign of interest, and I wanted to see if it lived up to the tasting notes.

I am really picky about Yancha, especially any form of Red Robe style kind of tea. I like minerality and rock tea, but I want something more than licking rocks, char, and ash. It was also the kind of tea I tried while I went through a coffee convert stage, even going through one where I was trying more Shu Pu-Erh, but never really stuck. Most of the Red Robes I liked were too expensive for me to buy in more considerable amounts.

This one, however, stands out as being really freaking close to coffee and dessert. It’s heaping with mountainous rock, salt, and roast, but it’s combined with developing and prominent flavor, beginning with the roast, then transitioning into coffee, chocolaty toffee, and then caramel in the finish with some roast sprinkled it. The chocolate notes are bit of an exaggeration, but it’s there in taste in aroma. I brewed it 4 times western. It thinned out by cup five, and the first and second cups were incredibly after 2 and 3 minutes.

I kinda wish I got a little bit more of it. I’m not settled on a rating and need to test it tumbler and gong fu. I am extremely impressed so far, and wish Hugo Tea would have more pictures of what the leaves actually look like because they are artfully made for what yancha can be.

Flavors: Campfire, Caramel, Char, Charcoal, Cocoa, Dark Chocolate, Dark Wood, Mineral, Roasted, Smooth, Sweet, Toast, Toffee, Wet Rocks

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I highly looked forward to having a fresh green after a disappointing experience with a roasty one on Friday. It’s been years since I’ve had this varietal and a pure green that was something other than a scented jasmine, so this sample was a nice break from the usual black and oolong from my stash.

This one was extremely fresh, delicate, energizing, healthy and relaxing. It tastes like green tea, but with some added sweetness to its hints, maybe some grassy sourness like apple. Sometimes, it reminded me of fresh green soy and edamame. However, it was not overly vegetal, but still grassy green enough to make you think-“hey this is good for me.” It’s got that morning dew kind of feeling you never get tired of.

Brewed consistently 5 times western with some slight astringency, though I easily see this being a tumbler or gong fu kind of green tea. Serving in glass is the way to go because the leaves are very pretty.

Flavors: Freshly Cut Grass, Grass, Green, Green Apple, Pleasantly Sour, Soybean, Sugar, White Grapes

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So, it’s been a while, and I’ve got some new notes coming on the way. I needed to take some time for myself, so here’s how I’m doing it.

I opted to try out some new samples from Hugo Tea, and 4 of them were recently released. I really looked forward to this tea since I’ve not had Hojicha since my birthday, and was deeply excited for a new varietal called candy leaf for the tea.

I expected something roasty, and nutty, but I did not get the caramel described. I definitely got savory soba soy sauce notes, and a huge dollop of fishy seaweed and umami. I used 4 grams, rinsed 5 sec, brewed it 20, then did it again for 3 minutes. The 20 seconds was the fishiest, and the 3 minutes was more subdued, but I wasn’t a fan.

I’ll try this one again, but I was not as impressed with this one as the other teas I sampled.

Flavors: Char, Roasted, Savory, Seaweed, Soy Sauce, Umami

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I’ve only got a few grams of this left and am almost done with it. It sold out pretty quick on the Trident Website, and I’m ashamed I didn’t get more. It’s easily one of the smoothest and butteriest tea I have in my stash right now, balanced by some sweet melon and complex floral notes that edge between lilac, plumeria, and other tropical flowers. It’s also versatile in tumbler, western and gong fu, though it can require more leaf or slightly longer steeping times gong fu.

I’m pretty close to rating this a hundred because I never get tired of it, and I think the $12 an oz though expensive is actually not bad for a tea from this mountain. I highly recommend it if you can snag some. It is also a more expensive oolong convert for sure.


I can’t remember if I’ve asked you this before, but do they offer international shipping? Judging from the floral Lapsang Souchong you sent me, they have good teas.

Daylon R Thomas

I’m not sure since I was not able to find it on their site. Here’s their contact info-Tel. 303 443 3133
Email. trident@indra.com

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So I gave into temptation, and sampled a bit of the tea I made with cream and sugar….holy heavens. The astringency hits the cream just nicely, and the sugar plays really nicely into the currant and lavender. I’ve also experienced with adding a light shot of Grand Marnier with just honey, and then again with cream in sugar, and ooooooooooooooh, so good. Yeah, this is a mixers tea. Rating increased. I usually prefer unadulterated teas, but this one makes me feel naughty with my calories.


Oh this one sounds delicious!

Daylon R Thomas

It really is. On it’s own, it’s strong with some Zheng Shan Black and other more robust teas, but the lavender, vanilla, currant combo is incredible, and blends nicely with cream, sugar, and spirits.

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I swear I wrote a note on this one the year before last. Anyway, Backlog, I’m glad it’s on the site. I contemplated on toxically “therapy buying” some for the incoming cold weather in Michigan. I liked this one a lot, but didn’t absolutely need it. I did finish this one quickly and a part of me wish I re-orderd it for the last order I did because it’s one of my top 6 steven smith blends.

The spices are really well balanced in warming, and I always got a nutty graham cracker vibe from it. The cocoa nibs comes in hints after the spices, but I remember the ginger and cinnamon being pretty noticeable. I think there needs to be more hojicha blends period because it works well to add nutty and more caramelized notes to a tea if it’s not overcooked, and it’s one of the few green teas that I’ll drink nearly any season, but especially in winter. Price is the only gripe.

Flavors: Brown Sugar, Caramel, Cinnamon, Cocoa, Ginger, Graham Cracker, Spices, Toast

Mastress Alita

I too find that houjicha is far, far too under-utilized in tea blends.

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First Off, Current Targets:

Whispering Pines Alice
Grand Crew Teas
Wuyi Origins Jin Jun Mei Sampler
What-Cha Jin Jun Mei
Good Luxurious Work Teas
A good Qilan
Best Sachet Teas

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwaneese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong


I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.


Michigan, USA

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