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.
Slowly cured in the grand tradition in the origin of white teas, Fuding, Tea Hong’s White Peony Classic Floral maintains the original character of floral aroma with a sweet, refreshing taste. White Peony Classic Floral is a first flush from a high altitude garden of pure Fuding Daibai cultivar, ensuring the best possible health potency of white tea.
For 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.
Huangshan Maofeng green tea is a must-have souvenir when one visits Huangshan. However, even if you know the way to real teashops rather than tourist traps, a pack of such quality as Tea Hong’s Cuiyu would come at a high price. That is why this pleasant tasting and slightly sweet baked green tea is a most popular item not only for our retail, but also export. To maintain consistent high quality, we employ only harvest before the lunar almanac demarkation of “guyu” — the first rain for seeding, around early to mid-April. “Yuqian” — before the rain — is the traditional term for this.
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.