Daylon R Thomas Send Message

I’ve felt bad because I kept spending on tea samples, nevermind there’s going to be a swap soon. All the money I could have spent on the suggested teas I’ve spent on new ones, nevermind I do not regret any decisions for a minute so far. Avarice salivates my curiosity, and I will continue to explore the world in my cup, one or thirty at a time.

Hugo Tea has shifted more into tea snob territory lately with some exclusively cultivated teas. Lin’s black is actually from a mi lan xiang bush processed as a black. I’m always up for experimentation in varietals, and the pistachio description was a signal to try it out. I got the other Dancongs from the same producer, and splurged on samples.

Trying it out, it’s not as fruity as other Dan Cong Blacks I’ve had. The tea doesn’t lack sweetness at all, but it’s got texture in mouthfeel and flavor. I am definitely tasting a nutty profile, and I may have gotten pistachio clearly, but it leans heavily into the medium roasted heavy salt direction with hints of sweet honey depending on how I brewed steeping to steeping.

As I have been drinking tea lately, I’ve slopped it up between western and gong fu for my first sample, which I’d guess was closer to 5 or 6 grams. I brewed it, sipped a little after 20 seconds, really liked it, then let it steep for what I thought was 20 seconds that actually was likely over a minute. The shorter steep was heavy with honeyed pistachio, salt, mineral, roast, and fructose, but the heavier one was dominated by a sweet dense malt and tannin. The shorter steep was better, but the longer one was interesting because it kept the flavors.

Aroma and taste reminded me of Turkish delight I got near the border of Egypt and Sudan near Abu Simbel from a gas station, specifically used honey and lemon for the base while the surface was covered in pistachios and powdered sugar. There are times where I want to say rose for the tea, but I’ve used that word at least four times for the past four black teas and oolongs. It’s spring after all, so it’s on my mind concurrently with the other memory of Turkish delight that was rose flavored.

Later steeps lose some sweetness and lustre, but not layers. Tannin, some wood, more roasted nuttiness, and thinning body viscosity. I pushed it for four more steeps, and I got a little bit of lychee slurping the leaves sitting water.

Obviously, I like this one. I got two samples, but wish I got three. It is a weaker more floral black with enough body and umph to balance itself out. I am not quite sure about the allspice notes other than texture, though the tea tastes like a cross between Hugo’s staple black tea in roast and their nutty Qilan. I enjoy this one more than the Hugo mainstay black so far, but it’s more of a purist tea may or may not stand up to cream and sugar. If only I had more for certainty.

My next note will be shorter, though it will probably be some time before I decide how I want to brew the next sample. Tumblering it could bring out too much tannin, it’s good western or gong fu, though probably better for gong fu. Either way, I recommend this one. I also realise I tend to like grassier blacks, and this one is a bit more in that category than others. The intention to make it more like a Fujian black is also another quality I’d check off in what I like, so of course I’m into it and would recommend it if that’s what you’re looking for.

I also have way more notes to do….and way more tea I didn’t need to buy.