The production of genuine Dong Fang Mei Ren involves a process that is a synthesis of that of a black tea and of a white tea, in addition to bites by green leafhoppers before plucking. Tea Hong’s Silver Moon Himalaya skips the bug part and has instead a superb growing environment under the pristine air and water on the roof of the world. Also the calming chill of the night and sweet dews that shy away on the leaves on the touch of the orange ray in the Himalayan morning. Same tenderly produced by master tea makers studying from Taiwan masters, this unique semi-oolong is a gem of tea gastronomy. Can be infused using either gongfu or conventional methods.
Floral aroma in an overtone of freshly pressed sugarcane juice and the sweet warmth of baking cookies. Accent of watercress with hints of lemongrass and thyme. Brisk, fruity body with apple sweetness and herbaceous brightness. Bitter undertone with bites of pomelo peel. Like all teas west of Yunnan, this semi-oolong can be very strong when infused with a high leaf ratio or for a long duration. Use this to your advantage for enjoying with condiments or other ingredients. This is a great tea for testing your gongfu infusion skills because the floral and fruity aspects can be well interpreted with subdued bitterness and astringency when the “gongfu” is right.
To appreciate the subtle nuances of this fine tea, always preheat the infusion vessel. Infuse at 95°C and not over 7 minutes. If you are using the gongfu approach, adjust tealeaves amount, temperature and water flow so you can infuse for at least 20 sec in the first round. Be aware that the size, shape, material and thickness distribution of the infusion vessel play vital roles in the effects of the infusion.
Unlike their Taiwan or Chinese counterparts, the adapted cultivars grown in this area yield teas with higher astringency and bitterness. Begin with 30% less than you would use Chinese blacks or oolongs in leaves to water ratio to understand how the tea relates to your palatial preference.
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
Song pedigree tea cultivar Huangzhi Xiang distinguishes itself from others of the same name not only by its living ancestor that has been carbon-dated back to the 13th century (late Song), but also by the elegantly complex taste and aroma of the tea it yields. That is why it is the most revered of all Phoenix oolong in its own origin and at the nearby Gongfu Tea Capital of the World — Chaozhou.Net weight: 40 g (1.4 oz) in Kraft-alu pack
Produced using a Phoenix native cultivar Da Baiye ( i.e. Big White Leaf ), and has certain taste similarity as the rarer Song Cultivar Huangzhi Xiang, this tea is popular amongst traders for use as a substitute for the pricier label. Tea Hong’s top quality selection, Big White is certainly a good demonstration of how this tea can fool the lesser experienced connoisseurs. That said, however, the trained tongue can certainly tell it is a fine tea on its own for the uniqueness in its floral aroma, silky texture and soft, smooth body.Net weight: 40 g (1.4 oz) in Kraft-alu pack
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.Net weight: 40 g (1.8 oz) in Kraft-alu pack