Chrysanthemum

Filters

Showing 1–18 of 19 results

View 18/36/All

Filter by price

Average rating

1-18 of 19 products

  • Tieguanyin Classic Mellow 2005
    USD 20.00 Quickview

    Tieguanyin Classic, deep baked oolong

    , , , , , ,

    Bamboo basket charcoal rebaked

    We have matured this special batch of tieguanyin for long enough before double baking it the traditional way in a bamboo basket with charcoal ash. To attain an ideal result from this traditional practice requires proper conditioning and in-depth know how. Tieguanyin Classic is one of Tea Hong's best value oolongs. Enjoy the warm, soothing aroma as hot water touches the leaves. Then the characteristic tastes of a classic tieguanyin delivered in a round, smooth body with a unique sweetness. Connoisseur ClassInfusion colorTCM Neutral WarmStaff pickGreat value Net weight: 120 g (4.2 oz) in Kraft-alu pack
    USD 20.00
    USD 20.00 Quickview
  • Phoenix Classic 2016
    USD 18.80 Quickview

    Phoenix Classic, dancong oolong

    , , , , , ,

    Fenghuang Baiye:

    Before Chaozhou Guest Hotel was privatised, this officially appointed lodging for visiting high-ranking government officials used to serve only classic style Phoenix oolongs in all of their restaurants*. Tea Hong’s Phoenix Classic could well be the special quality in the large white porcelain teapot on the breakfast table sitting next to bamboo steamers holding finely crafted dim sums for the privileged guests. All fine and quintessential characters of the classic Phoenix oolong can be found in this tea — Sweet, fruity, and lively with notes of peach and dried longan, lychee and sweet potato. A proud heritage of Guangdong oolong. Chrysanthemum classInfusion colorTCM characterStaff pickGreat value Net weight: 40 g (1.4 oz) in Kraft-alu pack
    USD 18.80
    USD 18.80 Quickview
  • Cream of Puer 2013
    USD 25.10 Quickview

    Cream of Pu’er 2015, naturally formed shu cha tea nuggets

    , , , , , ,

    Spring Cha Tou:

    During the many re-shufflings of the leaves in the post-fermentation process, some of the most tender leaf shoots with naturally higher percentage of pectin stick together, forming these small nuggets. Since they have the highest concentration of vitality substances but less bitter ones as the youngest of the leaves, ‘cha tou’ tastes smoother, sweeter and softer. Tea Hong’s top quality Cream of Puer is made only from prime spring harvests for even better taste and health compositions. A real treat for people who enjoy shu cha pu’er. Chrysanthemum classInfusion colorTCM characterGreat valueStaff pick Net weight: 150 g (5.3 oz) in Kraft-alu pack
    USD 25.10
    USD 25.10 Quickview
  • Dianhong Classic black tea
    USD 16.70 Quickview

    Dianhong Classic, traditional black tea

    , , , , ,

    Feng Qing Golden Tip:

    Some people think that the more the golden tip, the better the quality of a black tea. For a real connoisseur, however, it is the taste profile made possible by properly managing all the variables throughout production that matters. Don’t be convinced by the rich dark chocolate aroma of the dry leaves either. What matters is the round and complex body in the clear deep golden red liquor possible only with the first flush leaves from the deep mountains in Fengqing, the origin of Dianhong.

    Chrysanthemum classinfusion color: wolfberryTCM character: neutral warmGreat value!

    Net weight: 50 g ( 1.8 oz ) in Kraft-alu pack

    USD 16.70
    USD 16.70 Quickview
  • Taiwan Oolong: Alishan Jinxuan
    USD 18.90 Quickview

    Winter Alishan Jinxuan, bouquet style Taiwan oolong

    , , , , , ,

    the oolong with an accent of milk

    In the early 80’s when the tea was first available to the market, tea tasters described Jinxuan oolong as having an accent of milk. The simple remark has sparked waves of imitation products, all involving adding flavouring. This continues until today. Jinxuan maybe one of the more popular cultivars in Taiwan, but it takes mastery to harvest and process it properly for that natural and slight “milk” accents, and all the other finer tea qualities. Tea Hong’s Alishan Jinxuan is just that. Non-blended first flush superbly produced to the same balance as Prof Wu Zhenduo* had originally intended it to be. As the same cleansing, soft taste profile that made it famous in the beginning. Nothing added, purely as we have always like our tea to be.
    Chrysanthemum class Morning sun yellow TCM Cold Taichi Staff Pick icon Great value!
    Net weight: 70 g (2.5 oz) in Kraft-alu pack
    USD 18.90
    USD 18.90 Quickview
  • Silver Needle Supreme
    USD 25.10 Quickview

    Silver Needle Supreme, traditional white tea

    , , , , , ,

    Genuine Baihao Yinzhen:

    The first ever modern white tea, Silver Needle that came about in late 18th century withstands time as still the highest quality in the category. Produced in the origin of Fuding with the original pedigree cultivar Fuding Daibai, Tea Hong’s Silver Needle Supreme is a high altitude first flush that distinguishes itself with a subtle yet the most joyful aroma and flavors amongst its peers. The finest and purest of this variety. Chrysanthemum classInfusion colorTCM ColdStaff pick Net weight: 40 g (1.4 oz) in Kraft-alu pack
    USD 25.10
    USD 25.10 Quickview
  • Wild Tree Black Tea 2016
    USD 17.90 Quickview

    Wild Tree Black Tea, processed in the gongfu tradition

    , , , , , ,

    Deserted Old Farm:

    Wild Tree Black Tea is Tea Hong’s very own product developed from the old tea bushes in a deserted farm we discovered for creating its smooth and pleasant taste profile. It offers a delicate floral character without being astringent; tastefulness while sweet. This is possible only by masterfully processing the first flush of this secret tea bush that we grow on the hills on the northern tip of Fujian, from which tribunal teas had once been the most prized for centuries. Connoisseur classInfusion colorTCM NeutralStaff pick Net weight: 60 g (2.1 oz) in Kraft-alu pack
    USD 17.90
    USD 17.90 Quickview
  • Big White 2016
    USD 16.50 Quickview

    Big White, Phoenix dancong oolong

    , , , , , ,

    Fenghuang Da Baiye:

    Produced using a Phoenix native cultivar Da Baiye ( i.e. Big White Leaf ), and has certain taste similarity as the rarer Song Cultivar Huangzhi Xiang, this tea is popular amongst traders for use as a substitute for the pricier label. Tea Hong’s top quality selection, Big White is certainly a good demonstration of how this tea can fool the lesser experienced connoisseurs. That said, however, the trained tongue can certainly tell it is a fine tea on its own for the uniqueness in its floral aroma, silky texture and soft, smooth body. Chrysanthemum classInfusion colorTCM character: Neutral CoolStaff pickGreat valueTea Master's Choice Net weight: 40 g (1.4 oz) in Kraft-alu pack
    USD 16.50
    USD 16.50 Quickview
  • Sold out
    Gold Stallion 2016
    USD 14.50 Quickview

    Gold Stallion, gongfu black tea

    , , , , ,

    Wuyi Jinjun Mei:

    Produced using a newly redeveloped cultivar in the deep mountains of Wuyi in the much renowned black tea origin, Xingcun, Gold Stallion may look like a finer version of golden tippy Yunnan black tea, but it actually has a much more sophisticated taste and aroma profile in the grand Northern Fujian black tea tradition. It has only recently been popularly available outside of the exclusive circle of the rich and powerful in China. Chrysanthemum classInfusion colorTCM NeutralStaff Pick Net weight: 70 g (2.5 oz) in Kraft-alu pack
    USD 14.50
    USD 14.50 Quickview
  • Bada 2007
    USD 25.70 Quickview

    Bada 2011, Pu’er shu cha

    , , , , , ,

    Traditional Premium Shu Cha :

    At 1800 m elevation, the temperature difference between day and night can easily be over 15°C even on a hot summer day. That is deep in the mountains in He Song of the Bada region in Xishuangbanna. Leaves grow much slower here, accumulated in them a little bit more plant protein, and the rich minerals from the pristine mountain soils. We pick whole sun-withered leaves from these native tea trees to process and mature into our premium grade shu cha pu’er. Presenting Bada, possibly the richest, deepest, and yet roundest post-fermented tea there is. Chrysanthemum classInfusion colorTCM NeutralGreat valueStaff pickTea Master's Choice Net weight: 120 g (4.2 oz) in Kraft-alu pack
    USD 25.70
    USD 25.70 Quickview
  • Menghai Spring 2004
    USD 18.90 Quickview

    Menghai Spring 2004, Pu’er shu cha

    , , , , ,

    Private Reserve Classic Pu’er:

    Maturing of dark tea demand good scientific understanding of the process and experienced selection of initial batches. We have devised a special approach to deliver quality incomparable by others at even higher price points. Tea Hong’s Menghai Spring is prized for its dark liquor with a silkily smooth body but without being too soft. A classic representation of fine “shu cha” puer. Chrysanthemum classInfusion colorTCM NeutralGreat valueStaff pick Net weight: 100 g (3.5 oz) in Kraft Alu Pack
    USD 18.90
    USD 18.90 Quickview
  • USD 11.80 Quickview

    Raw Reserve 2009, partially post-fermented Pu’er shengcha

    , , , , ,

    Old Style Dark Tea:

    Fine pu’er tea produced by darkening shengcha (raw tea, or maocha) naturally through maturity has a distinct and pleasant herbaceous high note. It is a lost art that mass production has come to replace. To deliver the pleasant tasting effect of Tea Hong Raw Reserve requires much specialistic attention in the process that is not common in the trade nowadays. This is what good pu'er used to taste like before controlled post-fermentation. Chrysanthemum classInfusion colorTCM Neutral-cool Net weight: 50 g (1.8 oz) in Kraft-alu pillow pack
    USD 11.80
    USD 11.80 Quickview
  • Himalayan Finest Flowery
    USD 18.80 Quickview

    Himalayan Finest Flowery, black tea

    , , , , ,

    Nepali Finest Orthodox:

    If black tea from China is too soft for your taste, perhaps this is a good option. While having same level of pleasant flowery character, Himalayan Finest Flowery has a lot more sharpness and strength. Our garden, 1800m above the Dhankuta region, lends a pristine growth environment for the tea. The extreme difference between day and night, winter and spring, the dry air and unique minerals in the soil give a distinctive taste profile to this light color black tea. EU and USDA certified organic. Chrysanthemum classInfusion colorTCM NeutralGreat valueUSDA certified organicEU certified Organic Net weight: 80 g (2.8oz) in Kraft-alu pack
    USD 18.80
    USD 18.80 Quickview
  • Cold Peak 2016
    USD 20.40 Quickview

    Cold Peak, matured Taiwan oolong

    , , , , ,

    Dong Ding Classic:

    The traditional style of baking Taiwan oolong is a vanishing art. That is one reason older connoisseurs are saying tea is not tasting like it used to. Indeed not many tea practitioners are doing it. One of them is Yu Wen, one of our Taiwan farmers. She is dedicated to bringing that heritage back in vogue. Taiwan oolong properly baked is healthier and friendlier to the stomach for everyone after all, and used to be what makes Cold Peak — Dong Ding — the quintessential Taiwan oolong — soft, sweet and with a warm, nectarous aroma. We proudly present to you this Taiwan wonder optimally matured for enjoyment anytime upon delivery. Chrysanthemum classGoldTCM: Neutral EnergyStaff pick Net weight: 70 g (2.5 oz) in Kraft-alu pillow
    USD 20.40
    USD 20.40 Quickview
  • Phoenix oolong: Black Leaf Special
    USD 18.20 Quickview

    Black Leaf Special, Phoenix dancong oolong

    , , , , , ,

    Fenghuang Da Wuye:

    If classic Phoenix oolongs are too sweet, and bouquet ones too florally aromatic for you, Tea Hong’s Black Leaf Special maybe your cup of tea. It is produced from a new cultivar developed for maltiness and complexity in taste. A very different oolong from the rest. Our special selection is harvested from higher altitudes near the oolong mecca that is Wudong. Chrysanthemum classInfusion colorTCM CoolStaff pickGreat value Net weight: 40 g (1.4 oz) in Kraft-alu pack SaveSave SaveSave SaveSave SaveSave
    USD 18.20
    USD 18.20 Quickview
  • Cassia Classic 2016
    USD 14.70 Quickview

    Cassia Classic, Wuyi yancha oolong

    , , , , ,

    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. Chrysanthemum classInfusion colorTCM WarmGreat value Net weight: 40 g (1.4 oz) in Kraft-alu pack
    USD 14.70
    USD 14.70 Quickview
  • Bulang Old Tree Shu Puer Cha Bing
    USD 40.40USD 252.00 Quickview

    Bulang Old Tree 2011, Pu’er shu cha

    , , , , ,

    Stone Mortar Pressed Shu Cha Bing

    Post-fermentation in pu’er production is like black tea processing in that it gives sweetness, roundness and body to a tea, although it is a far more specialised, time-consuming and difficult method to master. The result, however, is a shu cha possible of a far more complex and intriguing taste profile. To achieve that, we need to begin with a good raw material. That’s where the old tea tree forests in Bulang Mountain comes in. The diversity in these wild growing trees and the deep rich soils they grow in offer leaves that are not only rich in polyphenols, but also minerals and amino acids that are the prerequisites for an outstanding tea. That is why the subregion is one of the most renowned in Yunnan. Tea Hong has selected a very small workshop who respects the process so much that they even manually compress the post-fermented tealeaves using traditional style stone mortars rather than a pneumatic press. Their mastery results in a very firmly formed cha bing with a deep full body. Presenting Tea Hong’s Bulang Old Tree 2011. Handpicked first flush painstakingly post-fermented for 75 days before compression. Den matured at Tea Hong for those who want a lot from their shu cha pu’er.
    Chrysanthemum class infusion colour: deep burgundy TCM Neutral-warm Energy Taichi Staff Pick icon Great value!
    There are two product variants to choose from: A single discus of 357g net weight in the original paper wrap, or a traditional vending form of 7 cha bings bundled in a bamboo sleeve, net weight totalling 2.5 kg. Please click below to see either options.
    USD 40.40USD 252.00
    USD 40.40USD 252.00 Quickview
  • Narcissus Classic 2016
    USD 14.40 Quickview

    Narcissus Classic, Wuyi yancha oolong

    , , , , ,

    Dark Rock Shuixian:

    This tea may have the same name as some low quality tea used in dimsum restaurants but it certainly tastes differently. It is the ORIGINAL Shuixian, the famous oolong that grows on dark rock cliffs in the depth of Wuyi Mountains. Narcissus Classic, like most other deeper baked oolongs, goes well with a wide range of cuisines and desserts and is a great digestive. Also an adaptable tea for preparation with other ingredients, such as ginger and raw sugar, and a safer tea for the weaker stomach. Chrysanthemum classInfusion colorTCM Warm Net weight: 40 g (1.4 oz) in Kraft-alu pack
    USD 14.40
    USD 14.40 Quickview