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Random product reviews

  • Wenshan Paochong tealeaves

    Wenshan Paochong, light style Taiwan oolong

    Thank you for sharing your experience. As a general guidance, it is not desirable to infuse tea using 15 seconds unless the leaves are quite broken or cut. To understand the taste profile of most green style Taiwan oolongs such as Paochong, which are generally more delicate, 5 g to 150 ml water for 40 seconds is a good starting point. Adjust to personal taste. Use near boiling water, as suggested in the infusion tips. For a good general reference, please visit: https://www.teaguardian.com/tea-hows/gongfu-infusion-parameters-general/ where Leo has made a list of different groups of teas with respective infusion parameters.

    Tea Hong
  • Phoenix oolong: Shemen Dancong

    Shèmen Dancong Double Baked, Phoenix dancong oolong

    Thank you for your nice review. Indeed those fruit notes do add to the complexities of this very fine oolong. So happy that you enjoy it!

    Tea Hong
  • Taiping Houkui Traditional

    Taiping Houkui Traditional, green tea of shidaye cultivar

    Wish I could add pictures here!
    The infusion process is already spectacular.
    A wineglass with the beautiful fragile green leaves looks stunning!
    The sweet bean taste, apricot jam, smooth and silky umami.
    And I’m sure you finish it before the bitterness will come.
    If you’re not that fast, decant it into another glass 😉

    Annelies Toussaint
  • Phoenix oolong: Orchid Gratus

    Orchid Gratus, Phoenix dancong oolong

    Elegant, complex fragrance

    The first time I had this tea I used the standard infusion parameters. It came across like the Snow Orchid, unsurprising as they are both categorized as bouquet Phoenix oolongs. But from smelling the infused leaves, I can tell that this Orchid Gratus is gravitating towards the traditional Phoenix style. The infused leaves also shows more oxidation than Snow Orchid.
    Then I tried it with 4g/100ml in 40 seconds. Wow, it reminds me of the Big White but without the faint sweet potato/peach aroma, yet somehow more complex. Smelling the tea is like smelling a good perfume, it is almost like there are many different fragrance combined together in a cup of tea. I’d say the aftertaste is not long, therefore I would twirl the tea in my mouth a little bit longer before swallowing it to enjoy the beautiful fragrance.

    Teddy Lionel

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