Select a tea by category, region, taste or TCM character
At TeaHong.com, we try to put ourselves in our customers’ shoes. Different people have different priorities. Each sees the world differently. Naturally when it comes to selecting a tea, your criteria may not be the same as that of any other tea drinkers. That is why we group our tea products in different ways so you can see them in the context that is closest to how you think when selecting a tea.
Selection by Tea Category
The most common way to group different varieties of tea is by the category of processing method with which they are produced. Some call it Tea Classification, others Tea Categorisation. We think the later label is semantically more accurate.
Many connoisseurs and tea specialists organise their collections with this concept.
The above chart shows the five main categories: Green, Black, White, Pu’er ( Post-Fermentation ) and Oolong teas. Click the pie chart to browse the category of tea, click on your choice and enjoy the browse!
Need more info about a category before seeing the products? Here are some articles:
Selection by Taste
Teas are like raw gems. The true taste of each awaits the revelation made possible by the way you make it. Your personal need matters. It may change according to mood, time of the day, and occasions.
Experience and explore
Begin by tasting a few selections using various infusion styles to gain more specialist understanding of the finesses and differences. Relate this with your personal preferences and you will gradually carve out a direction in building your own repertoire of tea. This will be your very own line that best suits your taste and your needs. With repeated usage your senses and perceptions will deepen. This will empower you with the connoisseur skill to easily master yet more varieties to continue to gain levels in the vast world of tea.
Selection by TCM Characters
This is for those who understand the needs of answering the voice of the body. A well customised and balanced collection not only helps to maximise tea’s health benefits, but also tea’s gastronomic qualities. At Tea Hong, we categorise our collection by traditional Chinese medicinal character.
Information on a tea page
Detail information on each tea page includes a description, taste profile, infusion tips and a few properties described with icons. This article gives a general orientation in case you want to prepare yourself before browsing.
Customer Reviews
Yet another way to get an idea is to see how other customers see our products. Read a few random reviews they have posted in this site, and click on the link to go to the product page:
- Manila Tran
GABA Orange Extra, de-oxygenised oxidation Taiwan oolong
Thank you for sharing your experience. All our bead shape Taiwan oolongs are tightly rolled. Upon very short infusion time, indeed the release rate will be slow. That is why you are getting a lot of infusion rounds. If the strength from the quick brew is already satisfactory to you, maybe less leaves using a slightly longer infusion time will give you a whole new horizon in the taste of this tea. Again as a general reference: https://www.teaguardian.com/tea-hows/gongfu-infusion-parameters-general/
Tea Hong
Cassia Extraordinaire, Wuyi yancha oolong
Excellent Tea
Good orchid aroma with a clear floral and cinnamon flavor. Good huigan, body, and thickness in the mouth. Smooth, slightly sour taste which is extremely pleasant. Short gongfu brews produce depth of flavor, revealing layers of mineral and sweet flavors. One of the best Rou Gui’s I’ve ever had.
Jeffrey NovickTaiping Houkui Traditional, green tea of shidaye cultivar
Brewed it in a Ball jar
Not as glamorous as using a gaiwan, but when I saw the ice-fire instructions, a Ball jar seemed to be a good choice for these tall tea shards in a vessel that would not crack with heat fluctuation. Strained it into a tall pitcher using a gold tea filter. I can definitely taste the apricot and grass tones. Just lovely.
Karen Ager
Taiping Houkui Premium, green tea of shidaye cultivar
A great tea to show
This is also my first time with Taiping Houkui. The leaves look so beautiful before, during and after infusion. I used Leo’s “ice-fire” technique in a small party including my girl friend. They are all so excited to see it. Since a few years ago because a Japanese green tea made her sick, Keiko does not drink green tea. This time she was drinking it and like the taste. It is a unique taste that is not like the warmer Longjing or Huangshan Maofeng, but not sencha either. I cannot describe it.