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Random product reviews

  • Menghai Spring 2004

    Menghai Spring 2004, Pu’er shu cha

    A fine Shu

    Whether in the gaiwan or a common earthenware tea pot, this shu infuses dark and flavorful, sweet and inviting with no astringency to speak of. Re-infuses well even at 1g to 100ml ratio. Goes smoothly with savory meals and is very attractive on its own.

    M.

    Michael Eversberg II
  • Phoenix oolong: Shemen Dancong

    Shèmen Dancong Double Baked, Phoenix dancong oolong

    That really is a refreshing way of comparing the two tea, and come to think of it, quite accurate!

    Tea Hong
  • Longjing Pure

    Longjing Pure, traditional green tea

    Great Quality

    The Longjing I had previously tasted (perhaps bought from generic market) had nutty aroma and aftertaste. I was curious how much different would the Longjing from Tea Hong be, since this is already supposed to be Grade 1 in mass market.
    So I infused it according to the infusion tips with about 3g of leaves in a 150mL gaiwan. I was surprised upon smelling the aroma for.the first time! It smelled like steamed chicken or brothy thick chicken soup (forgive me if this sounds strange), but I guess yes that’s the umami flavor mentioned in the description. The umami was really strong yet very pleasing. Made me wonder that I was actually having a cup of tea. Sweet taste and very refreshing. Umami aftertaste yes, as if you just ate steamed chicken on the ceiling of your mouth but refreshing sweet on your tongue, quite long aftertaste. Very enjoyable, highly recommended! I’m gonna be a regular customer for sure.

    Teddy Lionel
  • 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

Random best reviewed products