Produced with the leaves from the cousin of our Song Cultivar, Tea Hong’s Huangzhi Xiang Classic is baked with more depth and thus a classic Phoenix oolong finish. Like all other tea of this family, patience and expertise in proper finish-processing and maturing is critical in delivering quality. It is a traditional art that has been largely forgotten. We are bringing it back at Tea Hong. The taste quality of this very Fenghuang Dancong tells you why this heritage matters. It is also the reason one may pay more elsewhere for a tea of the same name, but not quite getting the same level of enjoyment.
Scent of the blossom of kumquat carried in a creamy overtone with accents of freshly baked gingerbread, nutmeg and peach. Silky liquor. Bright, lively infusion with distinctive tangerine and kumquat accents and the after-rain smell of highland forrest. Pleasant, long lasting tinkling sensation that is almost like effervescent. Long, mouth watering aftertaste and malty freshness.
This oolong is not to be confused with its cousin, the thorough breed Song Cultivar Huangzhi Xiang. The latter is always baked to a slightly lighter degree for a balance of all its taste properties. Difference in the tree’s biological inheritance and even better environment also give the grander tea its distinction.
On the other hand, Huangzhi Xiang Classic is superb value for every gram of taste the dollar can buy.
While it is absolutely fine to use this tea in gongfu tea-making, conventional longer infusion is also able to render the taste profile well, as do all classic style Phoenixes. If you take this route, make sure you use an appropriate leaf to water ratio and brew longer than normal. Drain all the liquid into a decanter once the desired time is reached.
Try 1.5 g per 100 ml, 6 min in 500 ml pot or smaller; 1.2g per 100 ml, 8 min in larger pots. Adjust ratio to preference. Increase infusion time by 50% on each repeated infusion. 95°C infusion temperature.
While you can get many repeated infusions in gongfu style, expect 2 times only in the longer approach.
Through years of researches a fine cultivar carrying the best traits of all the finest Wuyi natural cultivars is now mature and producing. Introducing Tea Hong’s Sacred Lily. Perhaps the most beautiful of all Wuyi oolongs. Grown deep in the steep mountains away from the touristy spots and masterfully processed for subtlety, complexity, and smoothness in taste. A tea that no true oolong connoisseur should miss.
Although tea from this part of the world has not been best known for smoothness, there can be exceptions provided that there is the proper knowledge and experience. Together with the work of Nature. Imperial Topaz is such a tea. Hand-rolled and masterfully processed for a soft and round profile yet rich with the distinctive mineral accents representative of the region, the bright orange infusion delivers what is best from the Himalayas coupled with the modesty and gentleness of a Chinese black. Imperial Topaz is not only a gem of Nepali tea, but also an example of what can be achieved when we tea people share and work together across boundaries.Net weight: 50 g (1.8 oz) in Kraft-alu pack
Wild Tree Black Tea is Tea Hong’s very own product developed from the old tea bushes in a deserted farm we discovered for creating its smooth and pleasant taste profile. It offers a delicate floral character without being astringent; tastefulness while sweet. This is possible only by masterfully processing the first flush of this secret tea bush that we grow on the hills on the northern tip of Fujian, from which tribunal teas had once been the most prized for centuries.Net weight: 80 g (2.8 oz) in Kraft-alu pack
A great showcase for why the name of the tea came about centuries ago, great discipline in the use of fire distinguishes Cassia Extraordinaire from most other Wuyi varieties with a supple, deliciously floral and delicate scent balanced with a full, lively body. This is Wuyi Cassia at its best.