Tieguanyin Traditional, bouquet oolong, 80 g
Premium hand-roasted green tea Longjing Spring Equinox presented in the traditional kraft paper wrap format in 250 g pack size
As we climb the hill to one patch of their ancestral farm at the peak, Young Master Wang points at Nanyan, the legendary seat of the first Tieguanyin tea bush.
Shrine of Tieguanyin mother tree at Nanyan, Xiping, Anxi. Five shabby old bushes have been fenced with this new cement structure. The biggest Chinese characters read: Mother trees of Tieguanyin. The topmost slab with two characters read: Tea Saint
A standard pluck — the two larger leaves will be retained in the product, whereas the leaf shoot and youngest leaf will be got rid of in the later stage of processing. Notice the size of the leaves.
The vast majority of the people in the villages around here are involved in Tieguanyin. When work needs to be done, they make phone calls and helping hands appear the next early morning. We had breakfast together and rode the bikes to the mountain top to start picking.
Unlike most other Tieguanyin farms, Wang's peak farm, where Tea Hong's Tieguanyin Traditional is produced, is not pruned. You can compare the free growing style of the bushes and the tidy rows in the far away background. The leaves are harvested only once a year. The Wangs believe that this way the good substances in the leaves will be most balanced and abundant.
Tieguanyin Traditional, bouquet oolong, 80 g
US$28.8
excluding tax and tariff
西坪正欉 古法清香鐵觀音
Original Tieguanyin Cultivar
To old time aficionados, tieguanyin is not just about floral aroma. They seek yun-wei, which can be roughly translated as “lingering taste of various tones and accents”. For the right yun-wei, we went to the origin of tieguanyin for a fourth generation farm high in altitude. Tea Hong’s Tieguanyin Traditional is produced from a particular patch where only matured shrubs of the thorough-breed cultivar grow and are harvested only once year. This is to ensure maximum amount of taste and salutary substances are stored in the young leaves for subsequent mastery processing for the wonderful lingering taste of various tones and accents. Like a fine old style tieguanyin should be.
Net weight: 80 g (2.8 oz) in Kraft-alu pack
In stock
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A very fragrant Jin Guanyin
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Taste profile
Nose: Crisp, fresh bouquet with buttery undertone. Refreshing overtone that reminds one of the after-rain air in high mountain forrest. Light accents of oatmeal cookies and the root of Mongolian milkvetch. Palate: Smooth, yet brisk body of silky tactility. Floral with undertone of Job’s tears and hints of herbs. Bright, earthy accents. Finish: Long, lively and malty aftertaste with light, creamy sweetness.
Infusion tip
A fine tieguanyin such as Tea Hong’s Tieguanyin Traditional is not meant only for gongfu style infusion, although many prefer it that way. Brewing it in the large teapot in conventional approaches also give you remarkable results. Always blanch it very quickly before infusion for maximum enjoyment.
Recommended temperature 85°C or above.
Please note that the dry leaves are quite tightly rolled and therefore heavier than the average loose leaves. Familiarise yourself with the tea basing on weight to water volume ratio.
For an old tea aficionado like Leo, he does 9g to 120 ml water at 85°C for 1 min+, and slowly increasing the infusion duration in each subsequent round. And sometimes after a long day, 90 sec in the initial round of infusion for a really dense brew.
How to tell a genuine Tieguanyin Traditional
For more details, please read How to Read a Tieguanyin Tea Leaf at Tea Log, our blog. While you are there, see also some nice pictures in Traditional Tieguanyin Tea Farm.
Additional information
| Shipping Weight | 90 g |
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| Dimensions | 18 × 9 × 5 cm |
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2 reviews for Tieguanyin Traditional, bouquet oolong, 80 g
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Tea Hong’s Most Bouquet Wuyi Oolong
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Rare Indigenous Cultivar:
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.
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Mastery in wok-roasted green tea
The special taste profile of a classic Longjing demands not only a fine harvest from a genuine pedigree, but also the mastery of hand-roasting the leaves. To attain such a skill takes the willingness to endure years of hard practice*. On top of that, a fine Longjing is perhaps the most sought after tea in its native market that is China, and there are people there that are willing to pay thousands for half a kilo of this tea. As a result, good roasting masters are in high demand. A good master producing with top quality harvests is even more rare. To secure a genuinely high quality is therefore a very challenging task. More so at the accessible price we are offering at. Tea Hong's Longjing Traditional Supreme is a proud representation of the best quality of this precious craft, a taste that would have won nobles and mandarins in their tea competition, and when the Qing Emperor Qianlong was still young and flamboyant, and crazy about this tea. Two pack sizes available: 40 g (1.4 oz) and 70 g (2.5 oz) Please check an option below:
Red Cloak Grande, Wuyi yancha oolong, 40 g
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Centenary Bush Dahong Pao:
The most revered amongst all Wuyi oolongs, Da Hongpao (translate: Big Red Cloak) from the pure pedigree grown in better horticultural environment mean significant difference and are most sought after. Tea Hong’s Red Cloak Grande is an extremely limited production (10 kg/year) harvested from two second generation noble breed that are over 100 yrs old in the heights of Wuyi. Masterfully processed to best deliver the taste this name represents. The current 2023 batch was not only the best harvest we have seen, but also optimally baked to our liking, and matured under our environment for an even deeper and more enjoyable profile.
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This is a vibrant but balanced green Tieguanyin, in my humble opinion. There’s plenty of the distinctive smell and taste I associate with the cultivar– which I’d personally call a “tart fruit” note, but others might find more floral –but it’s not the tea’s only merit. There’s some sweetness that reminds me of a good Taiwanese oolong, the tea has good body, and both the initial rinse and “stewed leaf” steeps after the tea has given its best are pleasant to drink. And at no point does the brewed infusion smell like a bubble bath, even at questionably high ratios. (If that sounds like a non-sequitur to anyone reading, I hope you continue to successfully avoid questionable tea.)
Wow, what a lovely and thoroughly enjoyable Tieguanyin. It’s very high quality with a humble price tag – if you want a daily drinker that feels more like a luxurious treat, this may be the perfect option for you. One could easily pay twice as much from a different vendor and receive something half the quality as this.
This tea is very balanced, it has an excellent mouthfeel and smooth floral qualities that do not feel overly “green” or “raw” at their core, like so many other Tieguanyin do. The aftertaste sits very nicely in the back of the throat and lingers for a while, as all good Tieguanyin should.
Oddly enough, I enjoy looking at the leaves after they are brewed. You can tell this is the authentic cultivar, plucked and processed with respect for a craft that brought this oolong into the center stage of a global spotlight.
Tea Hong’s traditional-style Tieguanyin captures the essence of what makes this oolong one of the most sought-after teas in the world, and at a price point that is simply unbeatable.
There is an old Hong Kong saying, “Ng4 paa3 fo3 bei2 fo3, zi2 paa3 ng4 sik1 fo3 — 唔怕貨比貨，只怕唔識貨” — meaning, “(we) fear not of (you) comparing our products with those of others, (we) fear only of ignorance of quality.” The city of Hong Kong began as a trading port in the 19th century. It very soon became a key hub for goods from China, Southeast Asia and around the world. After the taking over of China by the Communists in 1949, the British colony’s trading role became even more important. Competition amongst sellers was keen. This saying was widely used amongst purveyors of top quality products to alert buyers to watch out carefully for inferior quality hidden under a similar appearance or name, or even false claims. Although it had long since became a cliché and forgotten in recent decades, I find the market condition no less confusing, at least in the area of tea.
I am happy that besides knowing your Phoenix oolongs, you also understand a genuine tieguanyin. I hope more people do.
Nowadays, partly due to the indulgence in the overuse of fertilisers, many productions of even authentic tea bushes lack the intricacies of a traditional tieguanyin. Not to mention lowly crossed clones and sloppiness in processing. Respectable farmers and producers are, therefore, precious finds.