Over a century of development since transplanting to Taiwan, tieguanyin produced in the emerald island is quite different from its cousin in Mainland China. Not only has the cultivar evolved differently, but also the more authentic technique with which it is produced. Tea Hong’s Alishan Guanyin has a fuller and smoother taste profile. Its distinction is possible through the finesse in its slow baking. Master Chen, who bakes also our Cold Peak, has elevated the processing into an art of leaves and fire.
Warm, buttery aroma with distinct accents of honey carried in an overtone of roasted rice. Hints of peppery and sweet woodsy spices on fresh salad. Silky tactility. Soft, sweet and malty body accented with the same spices. Slight ting of lime zest and a touch of the bitterness of plum peel. Persistent warm overtone of roasted grain and nectary aftertaste embellished with notes of cinnamon and liquorice.
Alishan Guanyin is a great tea for infusion with various techniques and styles, including gongfu, cold infusion, and conventional ones. This is a tightly rolled oolong. As such take note of how much leaves you will use by measuring the weight, not volume. Measuring different tea varieties by weight is actually the better way to manage your infusion quality. Begin exploring this tea with infusion at around 90°C wether you are using gongfu or conventional styles. Raise or lower the temperature according to your personal taste for the subsequent infusion effect. This is also a tea suitable for cold infusion.
This is a more affordable version of the most sought after Chinese green tea. While some people are willing to pay thousands for a small pack of the earliest harvest in Spring, Tea Hong brings you what is authentic but slightly later in season, for similar enjoyment but much less in price. It is, nevertheless, still a first flush — some tea grows slower than others, dependent on the cultivar, horticulture and micro-climate.
Song pedigree tea cultivar Huangzhi Xiang distinguishes itself from others of the same name not only by its living ancestor that has been carbon-dated back to the 13th century (late Song), but also by the elegantly complex taste and aroma of the tea it yields. That is why it is the most revered of all Phoenix oolong in its own origin and at the nearby Gongfu Tea Capital of the World — Chaozhou.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
Plus 20 g more for free! = 60 g. That is 50% more tea for free
Those who prefer white tea as their daily drink but want a bit more stimulations in taste, White Peony from Zhenghe is a great choice. It is air withered for a longer duration from one of the two classic cultivars, Zhenghe Dabai. The resultant tea tastes slightly sharper and longer than white teas produced from the other classic, Fuding Dabai. White Peony Zhenghe is a fine tea that is most affordably priced.
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.