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.
Mildly floral aroma with accents of apple and fresh prune. Light accents of cinnamon. Soft, sweet, silky smooth body with a nutty, woodsy, round undertone and mild fruity accents. Hints of maltase, cinnamon, and citrus peels. Slightly sweet but lingering aftertaste.
This tea has been baked and rested in the traditional light style for its maxiumum taste profile. To best reveal its mild yet round body, it is recommended that you blanch the leaves very quickly once before infusion. To bring out a higher pitch, infuse at 95°C or more. To enjoy the softness, at 90°C for longer infusion duration.
Wulong vs Oolong?
*All teas made through the oolong processing are refers to as oolongs. Many strains of tea bush cultivars are employed in producing different kinds oolongs. Examples include tieguanyin, rougui, meizhan, milan xiang, huangzhi xiang, etc. Shiguping Wulong is a kind of oolong made from a particular shiguping cultivar of the wulong group of cultivars. Both “wulong” and “oolong” are the same in Chinese. This is confusing even to most Chinese tea connoisseurs. Leo has set out in his writings in Tea Guardian to distinguish the two by using the romanization “oolong” for the tea category, and “wulong” for the kind of cultivars. We follow this convention. Shiguping Wulong is a tea made from a cultivar of the same name. Examples of other oolongs made from the wulong strain of cultivars: Wuyi Cream Stout, Meishan Paochong, Eternal Spring, etc.
Finer and safer quality Longjing from the genuine origin has become so high price that there is a great demand for alternatives. Tea Hong’s Longjing Pure is produced deep in the high mountains in a national conservation area away from pollution. Same latitude as Hangzhou, but higher up in altitude. Even more ideal for green tea. Not only does it answer the market need but can also satisfy the connoisseur’s high requirement for taste authenticity. Tea Hong’s Longjing Pure. Purely Longjing.Net weight: 60 g (2.1 oz) in Kraft-alu pack
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
White Peony Fuding is a traditional fine quality Bai Mudan from the origin of Fuding. It is a preferred daily tea for its light; sweet, floral and refreshing taste. Others drink it for the health benefits of a fine white tea. Many teashops offer this as the best white tea. We think it is best for the price.Net weight: 40 g (1.4 oz) in Kraft-alu pack
Wild Tree Black Tea is Tea Hong’s very own product developed from the old tea bushes in a deserted farm we discovered for creating its smooth and pleasant taste profile. It offers a delicate floral character without being astringent; tastefulness while sweet. This is possible only by masterfully processing the first flush of this secret tea bush that we grow on the hills on the northern tip of Fujian, from which tribunal teas had once been the most prized for centuries.Net weight: 80 g (2.8 oz) in Kraft-alu pack