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Daylon R Thomas drank Kabuse Houjicha Green Tea by Hugo Tea Company

1729 tasting notes

Impulse buy when this was released. I got two samples of it, and I likely this one intensely more than the Candy Leaf Houjicha. I was able to coax out some caramel of that one in really short steeps, but it mostly tasted like nori and burnt seaweed. This twiggy specimen, however, didn’t fail to disappoint with an extremely balanced roast making it toasty and buttery by green tea standards. Butterscotch was on point, and my brain kept on forming associations with alfalfa, toasted buckwheat, wheatgrass, almond, and more savory, nutty, and buttery things. It still has some green characteristics of grassiness, but it’s subdued.

This tea is actually what I hoped what Candy Leaf tasted like, and I recommend it for people just getting into Houjicha. The houjicha possesses enough dessert qualities for a sweet craving western audience, and this one is almost in a coffee convert category in terms of taste. There were certain qualities that actually reminded me of their Dahongpao in terms of roast and savoriness I deeply enjoyed.

So far, I’ve only brewed it once beginning with 30 seconds, 40, 45, and then whatever the heck I felt like. Earlier steeps are denser in flavor and texture, but the tea smoothen and thins out pretty quickly while having enough flavor to make up for the loss in mouthfeel. I could easily see this tea in a chocolate or very mild chai blend with nuts, though overall, this is great on its own. I’ve written up a few more tasting notes at the bottom, and I look forward to gradually finishing it off.

Flavors: Alfalfa, Almond, Butterscotch, Caramel, Malt, Nutty, Peanut, Savory, Sweet, Toast, Toasty, Wheat, Wheatgrass, Woody

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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.