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:
Raw Reserve 2009, partially post-fermented Pu’er shengcha
Multiple personalities
The characteristics of this tea appear to morph like a chameleon, and it’s impossible to say which version is more enjoyable. Each infusion of Raw Reserve produced a different experience in color and taste. Using a zisha clay gaiwan, my first infusion unveiled espresso-dark liquor with the taste of unsweetened cocoa and salty mineral hints. The second infusion gave me midnight purple with a velvety texture, hints of bittersweet sassafras, and a lively tinkling on the tongue. The third produced a ruby-tart, deep cranberry concoction with a slightly sweet finish. While each infusion transformed into something different, the tea never weakened. I’m certain there are more surprises left in this shengcha pu’er, but I’d better put a lid on it and take a break before I get too tea-drunk.
Huangzhi Xiang Classic, Phoenix dancong oolong
This is an intricate and delicious tea, when brewed gong-fu style it opens up slowly and its floral qualities really blossom half-way through the session, with the very last steep being perhaps the most potent and having the most clarity between all of the individual layers of flavor. It finishes strong and holds its composure very well right down to the last lingering sensations felt in the aftertaste.
I found this tea to have a powerful mouthfeel and a robust minerality, it grips the palate and has a viscosity like motor oil. It’s thick, with a sappy texture that has many sophisticated layers of flavor which continue to evolve across the session, yet never becoming over-bearing.
It’s strong, but gentle, and takes a couple of steeps to open up before it really starts to build momentum in the session. Once the leaves are awakened, they release a remarkably complex array of fruits and florals that are perfectly contrasted against a backdrop of gentle spices, woods/moss, and that characteristic sparkling minerality that all high-end dancong should have.
The complexity of the citrus notes is captivating – this is not a one-dimensional flavor profile at all. I get some kumquat, tangerine, yuzu, maybe a hint of lime in there… this is such a dynamic tea that brings a ton of flavor at a humble price.
I also get undertones of watermelon, plum paste, and sun-dried figs, all of which harmonize with the tangy and zesty citrus notes to create balance in what is otherwise a citrus-forward flavor profile. The mouthfeel is superb, the finish is strong, and the aftertaste lasts for a very long time.
If you enjoy the Pomelo Flower (“you hua”) cultivar, you should try this.