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 winter Phoenix oolongs have always been sought after for their unforgettable natural bouquet fragrances. To us, an aroma of a premium tea has to be complete with a winning taste profile. It has taken us over a decade to fine tune the mastery of the processing of the choicest harvest to attain a result we can be proud of. Presenting Tea Hong’s very own Snow Orchid, the roundest, smoothest, and by far the most seductively fragrant oolong ever known. It is our luscious indulgence secretly from Nature.
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.
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.
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.