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, the shuixian strain, and the wulong strain, etc. Shiguping Wulong is a kind of oolong made from a particular cultivar of the wulong strain in Shiguping. 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, Organic Paochong.
The intense and unique bouquety perfume of Tea Hong’s Tieguanyin Floral comes from bioactive substances formed naturally upon proper processing of the young leaves from the Tieguanyin cultivar. Enjoy also its velvety texture and smooth taste upon stronger brewing, when you can steal a few minutes away from the hectics of the day to focus on preparing a nice little cup (or two) for drifting away. Only first flush from young bushes is used for this level of gastronomic excellence.
If classic Phoenix oolongs are too sweet, and bouquet ones too florally aromatic for you, Tea Hong’s Black Leaf Special maybe your cup of tea. It is produced from a new cultivar developed for maltiness and complexity in taste. A very different oolong from the rest. Our special selection is harvested from higher altitudes near the oolong mecca that is Wudong.
Before the Chaozhou Guest Hotel was privatised, the 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.
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.