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I liked this one a little bit more than the Big Leaf. Like most Yashi’s, it’s very smooth, floral, and creamy. Hugo got really fancy into their foodie-esque tasting notes drawing comparisons to Pet-Nat and Rambutan amidst a dry profile. It’s a dryer tea for sure and doesn’t lean into a honey taste like a lot of Dancongs, but it was very balanced. I personally got the rambutan clearly with florals and an almond “essence” like flavoring, and I get a rose dry wine profile in taste in color. There’s almost a blushy peach or pinkish hue to it.

This one didn’t last beyond five cups gong fu in 15, 30, 45, 60, 75 with 180 F before getting bitter. Earlier steeps lacked any astringency or bitterness, but later steeps got some with a rising woody profile.

I like this one and recommend it, though I’m not gaga over it. It’s balance does impress me highly, and I think people who are into Yashi’s or regular tea nerds would enjoy it.

Backlog. I didn’t have too much of this sample, and I liked the idea of it, though was a little underwhelmed. This tea is greener than the usual big leaf and resembled the recent greener styles of Dancong. Yes, the tea was viscous and prominently floral, but a little bit underwhelming. I alternated between 15 sec to 30 sec increments until longer steeps hovering around 2 minutes at the end.

Here’s my impression: I didn’t really get aromatic Nag Champa vibes, though I got creamy, spicy, flower stems, grass, vanilla, soybean, almond, and that’s about it with some floral astringency and bitterness.

Maybe I didn’t brew it right-who knows. I personally recommend their Wuyi collection like their version of Panlan Robe or Qilan if you are getting into their oolong teas over this one. I highly enjoyed Lin’s Red more, and liked Lin’s Duck more, which surprised me because I usually prefer lighter teas. I still recommend Hugo because they have gotten some impressive experimental teas from their collaboration work, and this one is good if you are looking into what a greener dancong can taste like. Reading their description, this really is more of an experts tea. Their warning for people who like fresh spring tea is a good one, and I definitely get a scented salt or saline quality overall.

Yeah, this is still a favorite. I’m getting everything I wrote before, and now I’ll go as far as write “cookie”.

I’m ready to rate it. Between 75-80% for rating. Complex, smooth, clean, Qin Xin pineapple stemy, Jin Xuan creamy, and original-yes, but not my favorite so far. I think there is still a way to get this one to shine, but doesn’t stand out as much as Spirit’s other oolongs. I’m still happy to try it, and it’s clearly a product of labor and love.

Upping the rating considering I got a pound of this. Probably one of the best milk oolongs I’ve had-it’s versatile cold brew, gong fu, and western. The unique lychee notes is what I liked the most about it in the third and fourth steeps. Of course it’s milky and I am not sure if it’s flavored, but the balance of the spinachy greenness of the tea, the sweet cream dessert quality, and the painted flecks of fruit from the tea is incredible. It’s a shame Paru doesn’t carry it all the time-hence the impulse by.

I had some western this past weekend, and it was extremely creamy. Definitely grassy and pineapple-y, but the jin xuan notes really came through. I only got two great cups, and one okay cup. Kinda jasmine like in the florals. I’m going to write again since this is opening up more than it previously did. Maybe it’s the spring weather, but I can finally get the pound cake they were talking about.

Thank you for the sample!

I impulsively bought a pound of their milk oolong with a discount, and put this sample in the order. It only lasted two steeps, but was immensely smooth and good. Smoke, toffee, chocolate, roast, charcoal, honey, wood, autumn, earth, ash, and a little bit of grassiness or moss in an incredible first steep after 45 seconds. 50 seconds for the second one, and it was faded. Delicious, but faded.

I would definitely consider picking some of this up in another order. Makes me mourn the opportunity for their rum one. Either way, I was deeply satisfied with this Hojicha. The only downside is that it didn’t last.

This one continues to be good. The blend borders on grassy from the other green tea bases, so I am following my two to three minute rule with it. I’m still not sure what to rate it. Flavoring and combo of flavors is in the 90s because it highlights what I like about Green teas. None of the flowers clash, and it remains heady and fruity without cloy. I’m going to have to pick it apart some time.

Backlog:
Here I thought I’d drink more oolongs during spring, but I’ve carefully plowed my remaining black tea stash lately. I still have a decent amount of this one, while blaspheming it as tumbler fuel for work. I know I should gong fu it more to really appreciate it; however, the balanced rosy bread and chocolate notes are perfect for easing me into the school morning. Cheers to enjoying luxury as a public servant!