“Baozhong” from a true Taiwan master
Originally labelled as “Floral Aroma Tea”, today Paochong is produced in many parts of Taiwan and China, but that in the northern part of Taiwan around Taipei, where it made its name*, remains the most reputable. The highest quality is found in only a few small family farms where the traditional craft continues to pass on and evolve. Like that of Master Weng. Although his production management is certified as ISO22000, this 5th generation tea farmer insists that processing is an art and personally attends to all details of the workflow. That is probably why his farm has won in not only Paochong competitions but also a nationally awarded agricultural entity. Tea Hong is proud to present the best work of this highly devoted tea master. Likely to bring a much more joyous experience than any of what made the tea famous in the past centuries, for what the arts and science, love and sweats have accumulatively invested in its making.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
Tea, Oolongs, Fenghuang ( Phoenix ), Floral Aromas, Fuller Bodies, Cool Energy
Caolan Dancong:As a person continues to discover tea, sometimes finding one with subtle and yet complex fineness seems a lot more exciting than one with strong impressions. That is how we feel when we got hold of this. The locals aptly name it “Cao-lan” (Cymbidium goeringii), the rare orchid which ancient Chinese literati had revered for millenniums for its understated beauty and fragrance*. The long, sweet yet subtle taste and aftertaste of this tea echos the sentiments for the civilized persistence for humanity virtues of the classic eras. If you enjoy our Eight Immortals, Orchid Literati will take you to another level. Net weight: 40 g (1.4 oz) in Kraft-alu pack
Tea, Oolongs, Taiwan, Lighter Aromas, Fuller Bodies, Neutral Energy
To experience why this unique Taiwan white tip oolong was nicknamed Oriental Beauty by Queen Elizabeth II, you have to taste the real thing. It is perhaps the most demanding tea to process well. Harvested only once a year in summer and after the young leaves are bitten by a kind of tiny leafhopper, genuine Dongfang Meiren can attain its special taste profile only after following the oolong processing routine modified especially for this tea. Tea Hong’s Phong-hong tè — the original name of Oriental Beauty — is a prime selection from the origin in Hsinchu, Taiwan.Net weight: 50 g ( 1.8 oz ) in Kraft-alu pack
Home, Tea, Oolongs, Fenghuang ( Phoenix ), Floral Aromas, Fuller Bodies, Cool Energy
Baxian Supreme:This Fenghuang Dancong is rare in many ways. It is the best Eight Immortals we have tasted, including award winning ones. Not only is it mild but flavorful like a good Baxian should be, but also gently and yet persistently fragrant. The baked finish is optimise for depth in taste. This gives side benefits for friendliness to the weaker stomach as well as the potential for maturity. Not an easy task for making a bouquet style Phoenix oolong. Master Lin who grows this is a shy and mild person and an old friend. We could not be offering it at such great value otherwise. Net weight: 40 g (1.4 oz) in Kraft-alu pack
Home, Tea, Oolongs, Taiwan, Lighter Aromas, Milder Tastes, Cool Energy
From the Stream of Cypress WoodsTo most people, teas from Taiwan are synonymous with high mountain oolongs. Officially, these are the four top subregions for the tea: Alishan, Shan Lin Xi, Li Shan, and Yu Shan. We already carry quite a few Alishan’s, to find one from the others, we have been relentlessly searching. It has to be one comparable to those from Alishan but individualistic enough. Shan Lin Xi — literally Stream of Cypress Woods — is an area deep in a national reserve in the mountainous central area of the island country. Two hour driving from the station in the small city of Chia Yi, you will have climbed 1000m on the curvy roads deep in the sparse village areas with dense tall trees and quite many degrees lower than down there. Tea patches are hidden here and there amongst forests, occasional clusters of bamboos and a great diversity of wild plants. The same Chin Hsin Gan Chi cultivar grown here yields leaves that seem to have acquired a different character, a somehow lighter yet more complex, more stimulating tinkle. Previously when I was still operating a teahouse, some customers came to do Zen with tea as the medium. I guess this Shan Lin Xi Oolong can be one for it too.
*The original Paochong, or ‘baozhong’, processing style first appeared in Fujian, and was produced by a Wang Yi Cheng in the later part of 19th century. However, it was in the Taipei area that tea masters later further developed the tea plant and processing techniques to become what now makes the Paochong. The area of Pinglin, where this selection is produced, is exactly in that same area. The collective efforts of Paochong farmers in this area has not only inherited the tradition, but has collectively transformed the tea for the better and is highly recognised by the national government and tea specialists alike.
Distinctive floral and buttery undertone carrying a refreshing, sea-breeze-like aroma noting konbu and hints of roasted almond. Velvety tactility in the front. Umami in a vegetative style with creamy overtone. Refreshing aftertaste that lingers and slowly hinting sweet butter.
A great and flexible tea for steeping in either the conventional method of 1g to 100 ml water or the gongfu style of 3g to 100 ml for quick infusions. Add more leaves if you desire more intensity. Use near boiling water with low mineral content. Enjoy the wonderful and subtle aroma before sipping. This tea rarely gets bitter unless you over-steep it dramatically.
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