Cold Dew Alishan, bouquet Taiwan oolong
Winter Chin-shin Oolong
In subtropical Taiwan, the intense humidity that creates the misty atmosphere of Alishan — the tallest mountain in the island nation — dissipates partially when the chill of late Autumn sets in. In October, the sky stays clearer for longer. Little leaves that spout during this time have amply stored up for the few drier months ahead. These are great conditions for oolong harvest and processing.
Presenting Cold Dew1 Alishan, masterfully rebaked from the premium Autumn harvest of Chin-shin tea trees. Oolongs made from this quintessential Taiwan wulong cultivar have a few times more teaghrelin2 than any others3, though we hope you buy it more for the great taste of this archetypical Taiwan premium oolong.
Net weight: 70 g (2.5 oz) in Kraft-alu pillow
Home, Tea, Oolongs, Fenghuang ( Phoenix ), Floral Aromas, Fuller Bodies, Neutral Energy
Wudong Xingren XiangFor people who like classic style Phoenix but desire something more mellow than Honey Orchid, Orchid Gratus offers a taste that is as full-bodied. It is balanced with as subtle a warm and slightly sweet aroma. Not only is this a great choice for the veteran tea connoisseur who seeks peace in the cup, but is also a bridge between softer oolongs and the more vibrant world of taste in Fenghuang Dancong. Net weight: 40 g (1.4 oz) in Kraft-alu pack
Home, Tea, Oolongs, Wuyi-shan, Floral Aromas, Fuller Bodies, Neutral Energy
Silk Finish Aijiao Wulong:No this is not the beer but 100% pure oolong. Wuyi classic oolongs in general distinguish themselves from other oolongs with a stout, rather immediate and powerful impact. Tea Hong’s Cream Stout differs from the crowd with a soft creamy finish and a light tone of cream that is developed naturally in the tealeaves themselves. This is possible only with a new pedigree of tea cultivar, Aijiao Wulong. We believe you’ll like the oolong much better than the beer, as we do. Net weight: 40 g (1.4 oz) in Kraft-alu pack
Tea, Oolongs, Wuyi-shan, Denser Aromas, Fuller Bodies, Warm Energy
Bamboo Forest Tiě Luohan:Overshadowed by the more promoted Red Cloak, Iron Buddha ( Tiě Luohan ) is actually as taste-worthy, if not more, than any of the so-called “famous” Wuyi oolongs. It is not proven that whether it is the oldest oolong cultivar in Wuyi as they say, but it is certainly one that is not the easiest to cultivate and to produce from. Finding a farmer to process it to the taste profile that befits its legend and our quality demand has been a challenge. It took us 15 years. Presenting Tea Hong’s Iron Buddha Supreme, with that complex charcoal finish yet sweet floral aroma, stout yet lingering “rock tea” taste, delivered gently in a well-balanced infusion in a civilised way. This could very well be the only traditional style Wuyi that any connoisseur would fall in love with. Net weight: 40 g (1.4 oz) in Kraft-alu pack
Accents of milk, fennel and rose hip flow in a warm overtone of roasted husk-in rice and oat. Tinkled with the brightness of herbal high notes that reminds of rosemary and fresh pine.
Smooth body in the comforting tone of roasted spouting fresh wholegrain rice with husk ( guya ) accented with the lightest bright accents of herbs and hints of honey. Mouth-watering after sensation.
Use near boiling water to obtain more of the aroma. Like all bead-rolled oolongs, blanching is needed. Use a higher leaf to water ratio and shorter infusion durations for better rendering of the taste profile. Repeat infusion on the same batch of leaves. Too good to be wasted.
- Cold Dew is the transliteration of the 17th Solar Term in the East Asian Lunisolar Calendar. If romanised from the Chinese origin, the term is Han Lu. It occurs roughly in the second week of October, and that is the time of the harvest of this tea
- Teaghrelin is a unique compound found only in certain oolong tea that triggers ghrelin functionalities. Ghrelin is a metabolism regulation hormone that is related to growth, recovery, and digestive tract functions. It is sometimes referred to as the hunger hormone.
- According to a report by the team that discovered teaghrelin — Teaghrelin, the Active Component Responsible for the Hunger Induction of Oolong Tea, SK Hsieh et al, Journal of Agriculture and Forestry, 63(2): 75-82 (2014)
|Dimensions||18 × 9 × 5 cm|
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