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:
- Tea Hong
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.
Karen Ager
Bamboo Drum
Just bought this one…
Just bought this one…
Thanks for Yixing pot priming instruction http://teaguardian.com/how-to-make-tea/tea-accessories-yixing-teapot-1.html#.U_2X0kvVryc which many people neglect to follow, sometimes simply due to ignorance. This pot is for myself, not for my friend. And Bamboo Drum pot does look beautiful to myself, and I believe, also to those who know this feeling of attachment to the Yixing teapot like to old friend, partner and companion. And like with a friend – it take years do develop relationship. So the Yixing Pot is not a mere pet.
I have never experienced anything like this feeling toward piece of furniture or porcelain or etc….To Yixing only.
I have noticed that description is “Material: Wuhui Shao (Straw-covered low temperature refired)”…
– Does it means the pot been fired and then refired?
– High-fired or low-fired?
– How it affected the density?
– How porous is the pot?
– How thick?
Can you please point the direction where I can find more reading about this material and the process?I did not mean to be annoying but buying online is difficult. The real look and touch are so important…
These questions is not about the fact that buying online $$ pot might not be the smartest thing… Leo’s reputation is known as well as his passion and dedication to his tea crusade mission…
These question is about what the mouthfeel will be like. Thick or smooth… Thinner or sharper…It might be that a high temperature fired pot will not absorb any liquids or wick subtle flavors and aromas, a lower firing pot will…
Dianhong Classic, traditional black tea
Indeed, the experience of taste can be a very subjective matter. As you have pointed out the infusion method matters. A different way will most definitely give you another experience. I am glad you have enjoyed the tea, every batch of which has taken me so much work to finalise.
Leo Kwan