Tieguanyin Traditional, bouquet oolong, 100 g
US$32.8
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: 100 g (3.5 oz) in Kraft-alu pack
Out of stock
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 95°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.
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 | 110 g |
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| Dimensions | 18 × 9 × 5 cm |
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2 reviews for Tieguanyin Traditional, bouquet oolong, 100 g
Tieguanyin Traditional, bouquet oolong, 100 g
Tieguanyin Floral, bouquet oolong, 80 g
Cold Energy, Floral Aromas, Milder Tastes, Minnan/ Mindong, Fujian, Oolongs, Tea花香滿樓 頭春金觀音
A very fragrant Jin Guanyin
While some people like their Tieguanyin subtle and long like it used to be traditionally, some others want it to be more floral. So we give you Tieguanyin Floral, a very bouquet version of this popular oolong. The cultivar is Jin Guanyin ( aka Golden Tieguanyin ), a child between the traditional Tieguanyin plant and a relatively newer bleed, Huangjin Gui *. While the latter is widely used as a substitute for the genuine Tieguanyin for its pleasing nose, it lacks the body and length of the real thing. The resultant hybrid, however, has the best of both parents. The terroir is in Xianghua, a mountainous area in the Anxi county in the subtropical southern part of Fujian, where the best Tieguanyin is produced. This tea is also available in a small portion as a part of Tea Taster’s Box: Nine Oolong Samplers.
Net weight: 80 g (2.8 oz) in Kraft-alu pack 
Shiguping Wulong, rare Phoenix oolong, 40 g
Fenghuang | Phoenix, Fuller Bodies, Lighter Aromas, Neutral-Cool Energy, Oolongs, Tea鳳凰隱世珍品 極限量 石古坪烏龍
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.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Cream Stout, Wuyi yancha oolong, 40 g
Floral Aromas, Fuller Bodies, Neutral Energy, Oolongs, Tea, Wuyi-shan武夷岩茶、矮腳烏龍
Silk Finish Aijiao Wulong:
This is not the beer of the same name but 100% pure oolong. And one that is made from a wulong tea bush rather than a shuixian one. Wuyi classic oolongs in general distinguish themselves from other oolongs with a stout, rather immediate and powerful impact. Tea Hong’s Cream Stout differs from the crowd with a soft creamy finish and a light undertone of cream that is developed naturally in the tealeaves themselves. This is possible only with a new pedigree of tea cultivar, Aijiao Wulong. We believe you’ll like the oolong much better than the beer, as we do. The current 2024 batch is the best one we have ever acquired.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Song Cultivar, Phoenix dancong oolong, 40 g
Cool Energy, Fenghuang | Phoenix, Floral Aromas, Fuller Bodies, Oolongs, Tea鳳凰單欉、烏崠宋種黃橘香（黃枝香）
Huangzhi Xiang Dancong:
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
(Spring 2025 batch)
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.