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Daylon R Thomas drank Hu Zai 8 Immortals by Hugo Tea Company

1726 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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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.