Tieguanyin Traditional, bouquet oolong, 100 g
US$32.8
西坪正欉 古法清香鐵觀音
Original Tieguanyin Cultivar
To old time aficionados, tieguanyin is not just about floral aroma. They seek yun-wei, which can be roughly translated as “lingering taste of various tones and accents”. For the right yun-wei, we went to the origin of tieguanyin for a fourth generation farm high in altitude. Tea Hong’s Tieguanyin Traditional is produced from a particular patch where only matured shrubs of the thorough-breed cultivar grow and are harvested only once year. This is to ensure maximum amount of taste and salutary substances are stored in the young leaves for subsequent mastery processing for the wonderful lingering taste of various tones and accents. Like a fine old style tieguanyin should be.
Net weight: 100 g (3.5 oz) in Kraft-alu pack
Out of stock
Taste profile
Nose: Crisp, fresh bouquet with buttery undertone. Refreshing overtone that reminds one of the after-rain air in high mountain forrest. Light accents of oatmeal cookies and the root of Mongolian milkvetch. Palate: Smooth, yet brisk body of silky tactility. Floral with undertone of Job’s tears and hints of herbs. Bright, earthy accents. Finish: Long, lively and malty aftertaste with light, creamy sweetness.
Infusion tip
A fine tieguanyin such as Tea Hong’s Tieguanyin Traditional is not meant only for gongfu style infusion, although many prefer it that way. Brewing it in the large teapot in conventional approaches also give you remarkable results. Always blanch it very quickly before infusion for maximum enjoyment.
Recommended temperature 95°C or above.
Please note that the dry leaves are quite tightly rolled and therefore heavier than the average loose leaves. Familiarise yourself with the tea basing on weight to water volume ratio.
How to tell a genuine Tieguanyin Traditional
For more details, please read How to Read a Tieguanyin Tea Leaf at Tea Log, our blog. While you are there, see also some nice pictures in Traditional Tieguanyin Tea Farm.
Additional information
| Shipping Weight | 110 g |
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| Dimensions | 18 × 9 × 5 cm |
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2 reviews for Tieguanyin Traditional, bouquet oolong, 100 g
Tieguanyin Traditional, bouquet oolong, 100 g
April Mist, traditional green tea, 80 g
Tea, Green teas, Zhejiang, Lighter Aromas, Milder Tastes, Cool Energy明前 九龍雲霧
Wild Bush Yunwu:
For those who prefer a little more strength in their green tea, April Mist is a pleasant choice. Harvested from scattered wild tea bushes in late March or early April, depending on the conditions that year and pre Qing Ming nevertheless, in the misty days of the mountainous region for a deeper taste. Lightly roasted for a balance of warmth, aroma and refreshing brightness, this Yunwu (translate: cloud and mist) makes a distinct difference from its counterparts that may look similar.
Net weight: 80 g (2.8 oz) in Kraft-alu pack 
Luan Guapian Traditional, handcrafted green tea, 50 g
Tea, Green teas, Huangshan & Anhui, Lighter Aromas, Milder Tastes, Cold Energy珍品、六安瓜片
The sweetness in a unique bitter green
Unlike other green teas that are prized for plucking early in Spring, leaves of Da Guazi need to be quite grown and spread in order to make a fine Luan Guapian. This gives the proper biochemistry that yields enough pectin for the tea's signature velvety texture and unique bitter character. This is possible only with a special local cultivar — Da Guazi — Big Melon Seed, hence the funny name. Some say it takes enough experience in life for a person to appreciate the bitterness in a food or drink. We think maybe it only takes a person with a truly sensitive taste faculty to understand and prize such a wonderful tea.
Net weight: 50 g (1.8 oz) in Kraft-alu pack 
Longjing Traditional Supreme, hand-roasted green tea, 40 g / 70 g
Tea, Green teas, Zhejiang, Denser Aromas, Fuller Bodies, Neutral-Cool Energy經典極品 頭採杭州龍井
Mastery in wok-roasted green tea
The special taste profile of a classic Longjing demands not only a fine harvest from a genuine pedigree, but also the mastery of hand-roasting the leaves. To attain such a skill takes the willingness to endure years of hard practice*. On top of that, a fine Longjing is perhaps the most sought after tea in its native market that is China, and there are people there that are willing to pay thousands for half a kilo of this tea. As a result, good roasting masters are in high demand. A good master producing with top quality harvests is even more rare. To secure a genuinely high quality is therefore a very challenging task. More so at the accessible price we are offering at. Tea Hong's Longjing Traditional Supreme is a proud representation of the best quality of this precious craft, a taste that would have won nobles and mandarins in their tea competition, and when the Qing Emperor Qianlong was still young and flamboyant, and crazy about this tea. Two pack sizes available: 40 g (1.4 oz) and 70 g (2.5 oz) Please check an option below:
Cassia Classic, Wuyi yancha oolong, 40 g
Tea, Oolongs, Wuyi-shan, Denser Aromas, Fuller Bodies, Warm Energy武夷岩茶、正品肉桂
Classic Rougui Cultivar
Cassia (Rougui) was the first tea variety that received popular praise in the recent few hundred years from the Wuyi region. Named after the tree bark spice, there is otherwise no biological relationship at all, although there is an aromatic component in the oolong that is akin to that of the spice. This classic version is a bit deeper baked than the supreme “Extraordinaire” version, as has traditionally been done for the past century, or longer. This tea is also available in a small portion as a part of Tea Taster’s Box: Nine Oolong Samplers.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
(Spring 2025 batch)
This is a vibrant but balanced green Tieguanyin, in my humble opinion. There’s plenty of the distinctive smell and taste I associate with the cultivar– which I’d personally call a “tart fruit” note, but others might find more floral –but it’s not the tea’s only merit. There’s some sweetness that reminds me of a good Taiwanese oolong, the tea has good body, and both the initial rinse and “stewed leaf” steeps after the tea has given its best are pleasant to drink. And at no point does the brewed infusion smell like a bubble bath, even at questionably high ratios. (If that sounds like a non-sequitur to anyone reading, I hope you continue to successfully avoid questionable tea.)
Wow, what a lovely and thoroughly enjoyable Tieguanyin. It’s very high quality with a humble price tag – if you want a daily drinker that feels more like a luxurious treat, this may be the perfect option for you. One could easily pay twice as much from a different vendor and receive something half the quality as this.
This tea is very balanced, it has an excellent mouthfeel and smooth floral qualities that do not feel overly “green” or “raw” at their core, like so many other Tieguanyin do. The aftertaste sits very nicely in the back of the throat and lingers for a while, as all good Tieguanyin should.
Oddly enough, I enjoy looking at the leaves after they are brewed. You can tell this is the authentic cultivar, plucked and processed with respect for a craft that brought this oolong into the center stage of a global spotlight.
Tea Hong’s traditional-style Tieguanyin captures the essence of what makes this oolong one of the most sought-after teas in the world, and at a price point that is simply unbeatable.
There is an old Hong Kong saying, “Ng4 paa3 fo3 bei2 fo3, zi2 paa3 ng4 sik1 fo3 — 唔怕貨比貨，只怕唔識貨” — meaning, “(we) fear not of (you) comparing our products with those of others, (we) fear only of ignorance of quality.” The city of Hong Kong began as a trading port in the 19th century. It very soon became a key hub for goods from China, Southeast Asia and around the world. After the taking over of China by the Communists in 1949, the British colony’s trading role became even more important. Competition amongst sellers was keen. This saying was widely used amongst purveyors of top quality products to alert buyers to watch out carefully for inferior quality hidden under a similar appearance or name, or even false claims. Although it had long since became a cliché and forgotten in recent decades, I find the market condition no less confusing, at least in the area of tea.
I am happy that besides knowing your Phoenix oolongs, you also understand a genuine tieguanyin. I hope more people do.
Nowadays, partly due to the indulgence in the overuse of fertilisers, many productions of even authentic tea bushes lack the intricacies of a traditional tieguanyin. Not to mention lowly crossed clones and sloppiness in processing. Respectable farmers and producers are, therefore, precious finds.