The natural bouquet of an oolong comes as an integral part of the taste profile, such as that of our Tieguanyin Light. Not only is this coherent “oneness” a factor we tea purists cherish for purity’s sake, but is also perhaps a freshness we all need amongst the overdose of artificiality in modern life. Our Tieguanyin differs from others by being more faithful to the traditional style — less green but more fermented. This is reflected in its relatively more neutral TCM character, a silkier texture and a softer, rounder body.
Tea Hong’s Tieguanyin Light is a fine Minnan oolong produced in the traditional way, unlike what is popular in the market. It is longer fermented, slower baked at lower temperature to render that pure tieguanyin sensation which only this traditional approach can deliver.
Warm, buttery, and floral aroma of herbaceous overtone. Accents of new growth leaves. Soft and refreshing infusion of floral sweetness of velvety texture. Light herbaceous bites on sides of tongue. Moderate aftertaste.
Contrary to popular practice, the best taste of this kind of Tieguanyin best shows itself upon longer infusion time. Adjust the tealeaves to water ratio so you can infuse the tea for at least 30 seconds at 90~95°C.
This tea maybe the same name as the low quality tea used in dimsum restaurants but it certainly tastes like another tea. Well, it is the ORIGINAL Shuixian, the famous oolong that grows on dark rock cliffs in the depth of Wuyi Mountains. Narcissus Classic, like most other deeper baked oolongs, goes well with a wide range of cuisines and desserts and is a great digestive. Also an adaptable tea for preparation with other ingredients, such as ginger and raw sugar, and a safer tea for the weaker stomach.
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.
Unlike other green teas that are prized for plucking early in Spring, the leaves for making a fine Luan Guapian are waited until the young leaf buds are open and quite spread out. It is this growth that gives the leaves the biochemistry that yields enough pectin for the velvety texture and the slightly sweet character. This unique nature is possible only with a special local cultivar — Da Guazi — Big Melon Seed, hence the funny name. If Longjing is too savoury and Taiping Houkui is too “green” for you, Lu’an Guapian is a great alternative of high quality with a different, yet pleasant and lively character.
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.