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Daylon R Thomas drank No. 31 Ho-Ho-Hoji-Chai by Steven Smith Teamaker

1705 tasting notes

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

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

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Mastress Alita
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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
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
Spring, Winter Taiwan High Mountain Oolongs

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, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s Milk Oolong

Me:

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.