Cassia (Rougui) was the first tea variety that received popular praise in the recent few hundred years from the Wuyi region. Named after the tree bark spice, there is otherwise no biological relationship at all, although there is an aromatic component in the oolong that is akin to that of the spice. This classic version is a bit deeper baked than the supreme “Extraordinaire” version, as has traditionally been done for the past century, or longer.
A unique nose that carries both the floral brightness of Chinese Sacred Lily and the warmth of cinnamon in the characteristic Wuyi oolong toasted grain/cereal aroma. Stout with tinkling citrus bites and accents of spices balanced with an overall soft malty sweetness. Light citrous sweet aftertaste.
Great tea for general tea preparation approaches and gongfu infusion practice. Use water at between 90~95°C.
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
A very special tea bush — Camellia sinensis cultivar Shidaye — makes this unique looking tea. Each and every tediously selected pluck is carefully flattened between meshes during the slow baking process, giving the appearance of feathers in the cap, literally. We select only the best of these top grades for the fresh, cooling and cleansing sensations that makes enjoying this tea also true to the meaning of the expression.
Huangshan (translate: Yellow Mountain) is an UNESCO World Heritage Site and a China national conservation. Besides beautiful sceneries, it is also the origin for many a fine teas, such as Huangshan Maofeng. The tender young leaf shoot to make Huangshan Spring Equinox is always plucked with one or two tiny immediate leaves. A much sought after green tea amongst connoisseurs worldwide.
Traditional style Huangshan Maofeng is yellowish from the heating style during processing. There is also a new and greener style. For a fresher, lighter tasting alternative that some people may prefer. Tea Hong’s Huangshan Cuiyu is produced from plucking before the lunar almanac demarkation of “guyu” — the first rain for seeding, around early to mid-April — for optimum quality.