A few ways to select a tea

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 in addition to the usual display by price, name or popularity, we group our tea selections in different ways so you can see them in the context that is closest to how you think when selecting a tea:

• by the tea category • by the tea region • by the taste character • by the TCM character

Selection by the 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.

In addition to the five main categories: Green, Black, White, Pu’er ( Post-Fermentation ) and Oolong teas, we have included some subcategories such as matcha, cha bing, organic teas etc for easier focus for those who are looking for these.

Need more info about a category before seeing the products? Here are some articles:

• Green tea: What are green teas and what makes ours special
• Black tea: Black tea like it used to be. Before industrialisation…
• White tea: A white tea is defined by its biochemistry, not its colour
• Pu’er tea: The peculiar category of pu’er
• Oolong: Oolong — the gran cru of teas

Tea selection by the region

In addition to what a different terroir would yield, the very nature of the local tea cultivars, tea processing cultures and more importantly, the strong heritage and development of local techniques all contribute significantly to the simple looking dry leaves that could be manifested into that totally different, yet equally engaging epicurean experience. We work directly with producers in this renowned origins:

Tea selection by the TCM character

Eating right is core to maintaining health…

This is for those who understand the needs of answering the voice of the body. A well customised and balanced personal collection helps to maximise tea’s health benefits, in addition to the gastronomic qualities you desire. That is why at Tea Hong, we also categorise our collection by traditional Chinese medicinal character.

Tea selection by the taste character

Teas are like raw gems

At Tea Hong, we try to curate an all compassing array of supreme quality selections that represents the finest of different regions and their archetypical taste profiles. Yet even the finest of the most pristine teas are subject to the manifestation by the brewer. It is like a raw piece of gemstone waiting to be shaped in order to show its true beauty. Explore these treasures. Make our teas shine.

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.

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.

or refer to what other people think

NN

verified purchased

5/5

I must agree with Frankston's review below - you will not find a better value Longjing for less than $1USD per gram. You...
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would have a harder time finding better Longjing in Hangzhou - unless you happen to bring Leo with you on a sourcing trip. This is what Longjing used to taste like - deep, rich, nourishing, like chicken soup for the tea drinker's soul. Strong flavor, clean finish, deep satisfaction. You could try bring Leo with you to Hangzhou, but an extra plane ticket is a lot more expensive than Longjing Traditional Supreme 🙂 These leaves respond very well to pretty much all combinations of time-and-temperature. Cooler temps bring out snow peas, florals, and very smooth undertones of nuts. As the temperature increases, those nutty notes become stronger and eventually - around 180*F - turn into dry-roasted peanut butter and lightly-toasted sesame seeds, with hints of pure dark chocolate (this tea certainly has theobromine in it!) With cooler temperatures, the texture slides around the palate like a melted marshmallow. It's slippery and chewy. At higher temperatures, the mouthfeel is more pronounced, but the flavors remain intact and there is no bitterness or astringency, even the chocolate-like note evaporates from the palate fast enough to not draw out any moisture and leave behind an impression of dryness. The aftertaste is on point - it's cleansing, refreshing, and reminiscent of mineral-rich melted snow. I love how clean and invigorating it is, with a mild mouth-watering effect to wrap the experience up beautifully.
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8 months ago

Longjing Traditional Supreme, hand-roasted green tea, 40 g / 70 g

NN

verified purchased

5/5

Fenghuang Rou Gui is an exceptionally rare cultivar, and makes for a very intriguing experience for the seasoned dancong...
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aficionado who has been around the block with many of the usual Shui Xian hybrids. This dancong is incredibly creamy and smooth, with a velvety texture and an oily viscosity to it that quickly spreads throughout the mouth and coats the entire throat as I continue to work the magical soup down into my belly. The evolution of flavors and textures is stellar; across the full session, there is much to appreciate in every sip, and as I continue to work my way through the tea, it’s hard to miss the “wow” factor that these leaves bring. This is seriously impressive. The initial sensations remind me of freshly churned butter and heavy cream infused with a touch of sweet cinnamon; it’s soft and round with no discernible edges to it, and has a warming spicy quality. The mouthfeel is doughy and chewy, like freshly baked scones or shortbread. As the silky-smooth buttery notes melt away on the palate, they reveal a gorgeous bouquet of florals which remind me of white magnolia and lilies – but not just the blossoms, I’m talking about the stalks and stems too. This is a very three-dimensional experience, with great depth and nuance in every aspect of the flavor profile. The milky, flowery notes get stronger even half-way through the session, and are joined by a powerful and characteristic dancong minerality which adds a lot of texture to the mouthfeel. It isn’t aggressive, but adds a touch of sharpness that gently cuts through the smooth, buttery-like qualities initially perceived on the palate, leaving behind what is undoubtedly a vibrant and earthy note of ginseng with slightly tart undertones which remind me of hibiscus flowers and cherries. Towards the end of my session, those fruity undertones start to rise to the surface of the flavor profile, carrying with them a distinct fruity sweetness that is seamlessly integrated with notes of ginseng root soaked in cinnamon oil. My favorite part about this tea is just how complex the mouthfeel is, and how much it changes over the course of a good, focused session. If you are a fan of the Jiang Mu cultivar, you don’t want to miss this one, it will certainly elevate your appreciation and understanding of Fenghuang dancong.
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3 years ago

Reply 2

Leo Kwan

Store manager

Much obliged for appreciating this tea. And a sincere thank you for such a wonderfully descriptive account of your exper...
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ience. For me as a merchant, it was a difficult decision whether to offer this variety at the topmost quality or to offer a production that is ample enough to carry that “Fenghuang Cassia” cultivar signature but maintaining a lower price so that a stepping price range for different affordability can be maintained in the Phoenix line. There are already a few items in the collection that are top quality afterall. In the end I did both. For one, this batch really is exceptional, and the next quality down is simply far less mesmerising. It simply feels sinful not to share such a great harvest. So I made a not so wise decision. To carry this batch at an affordable price, I simply lower the profit margin. If this silly effort can make this lesser known variety appreciated by more, it is still worthwhile. True quality should prevail. Maybe this world can be a bit nicer when less dragged by pretence, falsehoods and mediocracies.
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Wudong Cassia, Phoenix dancong oolong, 40 g

Minh Pham

verified purchased

5/5

A superb collector's item, made with the best craftsmanship, and zisha material. An amazing teapot of such high quality ...
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and it is up to par with Teahong's level. It truly impresses the connoisseur, and I am very happy i acquired it. The zi-ni is so well refined, and the shape/body is very well rounded and proportionate. I'm so happy Teahong is offering such high quality teapots. These teapots are the real deal, and Teahong makes it astoundingly convenient to buy such teapots on an online platform, rather than flying to China for teapots this quality.
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8 years ago

Yao Ling Xiang: Stone Ladle

Brigitte Thompson

Reviewer

5/5

Substantial teaThe "body" of this puer can become very substantial with a lot of taste but at the same time mild and swe...
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et. Never tasted anything like this and liking it!
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10 years ago

Bada 2011, Pu'er shu cha, 120 g

Colin Brace

verified purchased

4/5

My first order has arrived. The first tea I tried was this Peony. Hence my first review. This tea is a revelation. I...
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've prepared commercial-grade white peony from a local teas shop, as well as other Chinese whites, and they tend to pleasant but one-dimensional; that familiar woody taste, but not much more. This peony has a full, round, complex flavour, as described above, making it much more interesting than the common whites. I can never go back to "modern" peonies now, let alone post-modern ones 🙂 2g/100ml/90°C/1,5min is a good starting point, with first a quick hot rinse, as I learned elsewhere on this site.
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6 years ago

Reply 2

Tea Hong

Store manager

Thank you for sharing the taste experience. Happy that this good tea has found an audience in you!

Premodern Peony, deep oxidation white tea, 40 g

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