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:
- Karen Ager
GABA Orange Extra, de-oxygenised oxidation Taiwan oolong
We have tasted quite a range of GABA oolongs before finalising on this selection. As you said, in the beginning, we do not like this “GABA” idea at all simply because all that we have tasted were somewhat like what you described as “dirty socks” 😂. I have not gone through enough research papers on why the “reduction” process through the deoxygenated environment that results in the terrible tasting chemistry and why our selection has escaped from it, but clearly Mr Yu our GABA maker has developed a trick that not only increase the GABA content but also give a unique good taste as this. We have heard that a research is being done to understand this and hopefully we can get to read the paper soon. In recent years a couple of other producers are getting similarly pleasing results, and they are all Mr Yu’s friends. We are closely monitoring and happy for this development.
Leo Kwan
Hong Yu Deep White, deep oxidation Taiwan white tea
Glad you like the tea. Indeed a quick wash can already render a pleasant feeling. However, as responded previously to your other comments, a longer steep does render a more complete profile of a tea and will bring a wider horizon to the appreciation and enjoyment of it, and the world of tea at large. Do let us know how you do in your journey in this direction.
Wudong Cassia, Phoenix dancong oolong
Beautiful amber color
I get great satisfaction comparing the dry bark-like strands to the plump infused leaves that grow and expand, coming alive in the gaiwan. For an American who is used to powder in a tea bag, this is quite an epiphany. I can never go back to tea bags now. Tea Hong has spoiled me forever. The fragrant taste on the upper palate and into the nasal area is a religious experience.