Tieguanyin Classic, deep baked oolong, 120 g
US$27.0
excluding tax and tariff
陳年 竹籮碳火 慢焙鐵觀音
Bamboo basket charcoal rebaked
We have matured this special batch of tieguanyin for long enough before double baking it the traditional way in a bamboo basket with charcoal ash. To attain an ideal result from this traditional practice requires proper conditioning and in-depth know how. Tieguanyin Classic is one of Tea Hong’s best value oolongs. Enjoy the warm, soothing aroma as hot water touches the leaves. Then the characteristic tastes of a classic tieguanyin delivered in a round, smooth body with a unique sweetness.
This tea is also available in a small portion as a part of Tea Taster’s Box: Nine Oolong Samplers.
Net weight: 120 g (4.2 oz) in Kraft-alu pack
In stock
Taste profile
Nose: Deep, woodsy sweet aroma with a sweet spice accent with tones of dates and plum. Palate: Soft, round body brightened with notes of plum and citrus peels. Biscuity undertones hinting red dates, Chinese licorice and berries. Finish: Sweet aftertaste.
Infusion tips
The resultant taste profile of the liquor can greatly vary dependent on the duration of infusion (steeping) as much as water temperature and tealeaves to water ratio. How long the cup is rested also brings significant difference to the palate. This tea is great fun to play with for various skill practices. As always with matured tea, give it a good blanche or even two before actual infusion.
Additional information
| Shipping Weight | 130 g |
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| Dimensions | 18 × 9 × 5 cm |
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3 reviews for Tieguanyin Classic, deep baked oolong, 120 g
Tieguanyin Classic, deep baked oolong, 120 g
White Peony Zhenghe, traditional white tea, 40 g
Lighter Aromas, Milder Tastes, Minnan/ Mindong, Fujian, Neutral-Cool Energy, Tea, White teas精選、政和白牡丹
Browner Style Zhenghe Dabai:
Those who prefer white tea as their daily drink but want a bit more stimulations in taste, White Peony from Zhenghe is a great choice. It is air withered for a longer duration from one of the two classic cultivars, Zhenghe Dabai. The resultant tea tastes slightly sharper and longer than white teas produced from the other classic, Fuding Dabai. White Peony Zhenghe is a fine tea that is most affordably priced.
Net weight: 40 g (1.4 oz) in wide Kraft-alu pack 
Danhu Old Bush Song Cultivar, Phoenix dancong oolong, 40 g
Fenghuang | Phoenix, Floral Aromas, Fuller Bodies, Neutral-Cool Energy, Oolongs, Tea丹湖老樅 宋種黃橘香
A very special Huangzhi Xiang
Cutting away from the main trail towards the more visited Zhongxin Yin and Lizai Ping, hidden away behind a spur, there is this tiny secluded enclave in Wudong by the name of Danhu. As the mecca of Fenghuang Dancong, where the oldest form of oolong is the de facto tea to produce, Wudong is one of the major mounts of the Phoenix Mountains. Outside of the 7 major villages listed administratively, there are actually many other small areas where a few or even a couple of households make up a small tea haven of their own. Shaded on the north of the dark rock mountain, it is cool here even at 4 pm on a summer day. The tea forests here are mostly bushes 2 to 3 meters tall. Occasional 3 to 5 meter ones, each occupying a circular clearing around them, growing gloriously with their wide-spread crowns. Tiny patches of vegetables grown here and there under tea trees. The few families here have been tea farmers since their grandfathers remembered. As to when the old bush for our Song Cultivar have been here, no one can really tell.
Net weight: 40 g (1.4 oz) in wide Kraft-alu pack 
Honey Orchid, Phoenix dancong oolong, 40 g
Fenghuang | Phoenix, Floral Aromas, Fuller Bodies, Neutral Energy, Oolongs, Tea鳳凰單樅、烏崠蜜蘭香
Milan Xiang Dancong:
The fine mastery that produces Tea Hong’s Honey Orchid has to be coupled with select first flush harvests from high grown tea bushes in order to deliver the kind of quality only a restricted circle of tea aficionados have known and kept to their secret. The overall production volume for such quality in the whole Phoenix region is only a few thousand kilos after all. Most will go to local elites, and the rest to the few hardcore Phoenix oolong fans that are also tea merchants, like us. This tea is also available in a small portion as a part of Tea Taster’s Box: Nine Oolong Samplers.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Silver Needle Supreme, traditional white tea, 40 g
Cool Energy, Lighter Aromas, Milder Tastes, Minnan/ Mindong, Fujian, Tea, White teas福鼎 明前 高山白毫銀針
Genuine Baihao Yinzhen:
The first ever modern white tea, Silver Needle that came about in late 18th century withstands time as still the highest quality in the category. Produced in the origin of Fuding with the original pedigree cultivar Fuding Daibai, Tea Hong’s Silver Needle Supreme is a high altitude first flush that distinguishes itself with a subtle yet the most joyful aroma and flavors amongst its peers. The finest and purest of this variety.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
This is a good example of baked Tieguanyin, it’s got good firing techniques coupled with good leaf material, and it’s pretty flexible in terms of how it can be brewed up. It always creates a deeply enjoyable cup of tea in the handful of times I’ve brewed it so far. This tea is going to be awesome in the fall and winter time – but even during the cooler days of the hot summer, which I’m in right now, it’s proven to be quite refreshing.
I enjoy the way the soft floral and stronger fruity notes come to the forefront of the palate with each progressive sip, gently being supported by the clear notes of charcoal without ever becoming smothered by them. The baking accents the flavor profile and adds an interesting depth by bringing out a kind of fruity sweetness that is usually obliterated when the firing is taken too far… which is quite often, unfortunately.
Anybody can burn a batch of tea leaves, either at too high a temperature or for too long, or perhaps even a combination of both – and call it a “high roast”, but this takes no skill to achieve. What does take skill to achieve, is a proper firing that elevates the inherent qualities of the tea leaf being processed. There are molecular changes to the constituents of the leaf that are induced by good firing techniques, and these are what create depth in sweetness and distinct accents in the floral and fruity layers of the flavor profiles, which is what I find in this Tieguanyin Classic.
It’s nice to see an example of proper firing techniques in something priced superbly well for daily drinking. If you’re looking for a roasted Tieguanyin as your daily-drinker, this is a great choice.
The leaf quality is fantastic, as these little nuggets unfurl slowly across both gong-fu and Western-style infusions, and across a wide temperature range, they are uniform and have some stoutness to them even after taking a long bath in water fresh off a rolling boil. They hold their composure well and resist turning bitter. Even as the cup cools, the tea remains crisp and clear in its flavor profile.
The Whiz Kid
I was told that it is not an easy tea to prepare nor to appreciate, so I was a little anxious when opening it.
I choose to brew it with a low leave to water ratio and it immediately appeared that the real complexity of the tea is that it can offer a wide range of tastes.
In these conditions, this tea develops very sweet and gentle taste of plum and date, brilliantly balanced by the woodsy aromas from the baking process.
I am eager to prepare it again with other parameters, I am already amazed by its the wide range of possibilities.
To summarize, to me this tea is not the wild child I expected but a more a whiz kid who can show you tons of wonderful tastes if you can guide him.
Thanks to all Tea Hong staff for this great discovery!
( A paragraph is edited out for a discussion about another customer’s comment. Detail discussions are more suitable when carried out in forums, such as the one in TeaGuardian.com — note by Tea Hong )
Karen Ager
We enjoyed this classic oolong with a spicy lunch today. The dry, bumpy nuggets are pungent and pleasant to look at. I used a black clay yixing gaiwan for this selection but didn’t detect much aroma after three shakes of the dry tea in the heated bowl. That all changed the very second the hot water hit it. This tea was generous in releasing its complex baked aroma. Very pleasant. The first steeping was a quick one. Lovely flavor on the front of the palate in into the nose. Earthy with a hint of black peppercorn yet mellow as the name implies. The second steeping I left sitting too long (or so I thought). It was strong but only in the most pleasant way. We did a few more steepings and the nuggets opened up into what look like rolling waves on a black ocean. The texture lets you know you are drinking a substantial tea. I don’t think this is the type of tea that can be steeped all day, though, as it gives off its flavor quickly. On the other hand, I will steep a few more infusions, let them sit longer, and see what surprises await. In my opinion this is a great tea to accompany meals.