For real aficionados who would not be satisfied until they have discovered a deeper depth, a rounder fullness and a more lingering sweetness, we’d go overboard to offer the extreme. Rarest small batches of leaves from special bushes individually processed only by top masters. Such as this supreme quality Milan Xiang Dancong. For those who demand more potential from the leaves for fulfilling their infusion skills. For thirsty souls seeking a moment of tranquility in the depth of the tinkling after-sweetness of Honey Orchid Supreme.
Buttery soft, sweetly floral aroma in an undulating earthy undertone of sweet wood and flourishing tints of ripen peach, baked sweet potato as well as sun-dried longan and lychee. Round, smooth and sweet body with great depth. Sweetness of nectar and apple well balanced with cooked grains and accented with tinkling notes of citrus peel, peach and jujube. All carried in an immersive woodsy complexity of silky tactility. Long, lingering after sweetness and light citrus tings.
Contrary to common practices and concepts in Mainland China, very short infusion with a lot of leaves is NOT going to render the full profile of any finer Phoenix oolongs. Particularly for a tea as fine as this Honey Orchid Supreme. Alway refer to the international tasting standard of 2g per 100ml water for 5 minutes and adjust leaf to water ratio if you prefer to shorten the infusion time.
The amazing character of this dancong reveals itself with even longer infusion time. Reduce the leaf to water ratio when you want to try that.
If you are using a smaller and/or thinner infusion ware, use higher water temperature to sustain enough heat throughout the infusion time. This tea is good to put up with as much as 99°C.
The manner with which water comes into contact with the leaves, or how the latter with water, does make a difference in the infusion result.
It is also absolutely alright if you do not blanch the leaves for the first infusion. However, if you have matured the tea till the next half year after its production year or longer, a very quick blanch helps to bring out the full favour a little more easily.
In normal shorter infusions or when a larger or thicker infusion vessel is used, or when the ambient temperature is warm, do not go over 95°C.
When you still do not get the best of this tea, begin with 90°C.
We have let this tea settled for almost 6 months before rebaking it at low fire for enough depth. As long as you keep the package airtight, the tea will mature well providing standard tea storage conditions. Any further processing will destroy its integrity. The tea is good as of anytime you get the package, but if you want to mature it, it will attain a deeper and more intense character though less floral and fresh. 3 years after production is a good time to open the packet.
If classic Phoenix oolongs are too sweet, and bouquet ones too florally aromatic for you, Tea Hong’s Black Leaf Special maybe your cup of tea. It is produced from a new cultivar developed for maltiness and complexity in taste. A very different oolong from the rest. Our special selection is harvested from higher altitudes near the oolong mecca that is Wudong.
Produced using a Phoenix native cultivar Da Baiye ( i.e. Big White Leaf ), and has certain taste similarity as the rarer Song Cultivar Huangzhi Xiang, this tea is popular amongst traders for use as a substitute for the pricier label. Tea Hong’s top quality selection, Big White is certainly a good demonstration of how this tea can fool the lesser experienced connoisseurs. That said, however, the trained tongue can certainly tell it is a fine tea on its own for the uniqueness in its floral aroma, silky texture and soft, smooth body.
To us, offering the extremely rare Shiguping Wulong is not a challenge enough. We think we should give you the best of its kind. Trekking further deep into the mountain above the elusive main village of Shiguping we found the patch of land which the locals called Liao-xi-ya, where it all began. The tea is softer, yet fuller and even more complex than that in the main village. The very original Shiguping Wulong*, as highly acclaimed by the man who devoted all of his life in advocating oolongs of Phoenix, the 74 years-old tea specialist Huang Bozi.
Finer winter Phoenix oolongs have always been sought after for their unforgettable natural bouquet fragrances. To us, an aroma of a premium tea has to be complete with a winning taste profile. It has taken us over a decade to fine tune the mastery of the processing of the choicest harvest to attain a result we can be proud of. Presenting Tea Hong’s very own Snow Orchid, the roundest, smoothest, and by far the most seductively fragrant oolong ever known. It is our luscious indulgence secretly from Nature.