Surprising new favorite from Hugo. I’ve wanted to try this tea for a few years, but it was sold out frequently or difficult to restock. I already had some high hopes-coffee notes are usually a sign of interest, and I wanted to see if it lived up to the tasting notes.

I am really picky about Yancha, especially any form of Red Robe style kind of tea. I like minerality and rock tea, but I want something more than licking rocks, char, and ash. It was also the kind of tea I tried while I went through a coffee convert stage, even going through one where I was trying more Shu Pu-Erh, but never really stuck. Most of the Red Robes I liked were too expensive for me to buy in more considerable amounts.

This one, however, stands out as being really freaking close to coffee and dessert. It’s heaping with mountainous rock, salt, and roast, but it’s combined with developing and prominent flavor, beginning with the roast, then transitioning into coffee, chocolaty toffee, and then caramel in the finish with some roast sprinkled it. The chocolate notes are bit of an exaggeration, but it’s there in taste in aroma. I brewed it 4 times western. It thinned out by cup five, and the first and second cups were incredibly after 2 and 3 minutes.

I kinda wish I got a little bit more of it. I’m not settled on a rating and need to test it tumbler and gong fu. I am extremely impressed so far, and wish Hugo Tea would have more pictures of what the leaves actually look like because they are artfully made for what yancha can be.

Flavors: Campfire, Caramel, Char, Charcoal, Cocoa, Dark Chocolate, Dark Wood, Mineral, Roasted, Smooth, Sweet, Toast, Toffee, Wet Rocks

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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


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.


Michigan, USA

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