Tieguanyin Classic, deep baked oolong, 120 g
US$27.0
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
Orchid Gratus, Phoenix dancong oolong, 40 g
Tea, Oolongs, Fenghuang | Phoenix, Floral Aromas, Fuller Bodies, Neutral Energy烏崠 鋸朵仔 ( 杏仁香單欉 )
Wudong Xingren Xiang
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.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Huangshan Maofeng Classic, traditional green tea
Tea, Green teas, Huangshan & Anhui, Lighter Aromas, Milder Tastes, Cool Energy黃山毛峰、雨前翠玉
A quintessential traditional pre-rain green tea
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.
Net weight: 35 g (1.2 oz) in Kraft-alu pack 
Phoenix Classic, dancong oolong, 40 g
Tea, Oolongs, Fenghuang | Phoenix, Floral Aromas, Fuller Bodies, Neutral Energy鳳凰蜜香 白葉單欉
Fenghuang Baiye:
Before Chaozhou Guest Hotel was privatised, this officially appointed lodging for visiting high-ranking government officials used to serve only classic style Phoenix oolongs in all of their restaurants*. Tea Hong’s Phoenix Classic could well be the special quality in the large white porcelain teapot on the breakfast table sitting next to bamboo steamers holding finely crafted dim sums for the privileged guests. All fine and quintessential characters of the classic Phoenix oolong can be found in this tea — Sweet, fruity, and lively with notes of peach and dried longan, lychee and sweet potato. A proud heritage of Guangdong oolong.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Tieguanyin Floral, bouquet oolong, 80 g
Tea, Oolongs, Minnan/ Mindong, Fujian, Floral Aromas, Milder Tastes, Cold Energy花香滿樓 頭春金觀音
A very fragrant Jin Guanyin
While some people like their Tieguanyin subtle and long like it used to be traditionally, some others want it to be more floral. So we give you Tieguanyin Floral, a very bouquet version of this popular oolong. The cultivar is Jin Guanyin ( aka Golden Tieguanyin ), a child between the traditional Tieguanyin plant and a relatively newer bleed, Huangjin Gui *. While the latter is widely used as a substitute for the genuine Tieguanyin for its pleasing nose, it lacks the body and length of the real thing. The resultant hybrid, however, has the best of both parents. The terroir is in Xianghua, a mountainous area in the Anxi county in the subtropical southern part of Fujian, where the best Tieguanyin is produced. This tea is also available in a small portion as a part of Tea Taster’s Box: Nine Oolong Samplers.
Net weight: 80 g (2.8 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.