One does not come upon a tea rare as White Shiiba that often. Intended originally for producing green tea, the small row of Japanese Shiiba tea plants that our producer has successfully planted in his farm in Nepal have acquired a different character from their Kyushu ancestors. Processing the leaves in the traditional white tea fashion is not common in itself in Nepal either. The old way of long wither style is rare, if heard of at all, outside of China. Somehow, through a string of coincidences, this old fashion Fujian processing done on an entirely different cultivar grown 1800 m above and 4000 km west of its origin has resulted in a tea that is simply one of the best tasting, and definitely the most likeable in the entire white tea category.
Over a century of development since transplanting to Taiwan, tieguanyin produced in the emerald island is quite different from its cousin in Mainland China. Not only has the cultivar evolved differently, but also the more authentic technique with which it is produced. Tea Hong’s Alishan Guanyin has a fuller and smoother taste profile. Its distinction is possible through the finesse in its slow baking. Master Chen, who bakes also our Cold Peak, has elevated the processing into an art of leaves and fire.
This is the more affordable alternative for the most sought after Chinese green tea. While some people are willing to pay thousands for a small pack for something authentic harvested the earliest in Spring, Tea Hong brings you what is authentic but slightly later in the season, for similar enjoyment but much less in price. It is, nevertheless, still a first flush — some tea grows slower than others, dependent on the cultivar, horticulture and micro-climate.
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.
Handcrafted in the renowned Yixing Factory Number One, there are three pots in this small duan-ni collection. We have named them according to their motifs and classic form:
Waterbird Duo Qiu
Butterfly Gourd Pan-hu
There is only one piece per item. All vary slightly in dimensions and shape. The Duo Qiu is slightly larger.
Packing: Tea towel pull bag in paper carton
Unless otherwise stated, all Yixing teapots are new from the kiln. Please properly clean and prepare them before making tea in them. There is a proper procedure to do that. It is described at: Yixing Teapots, An Introduction | Tea Guardian
We try our best to represent the colours of all tea accessories, including Yixing teapots in the product photographs. However, there are many factors that we cannot control, including those that affect how the photos are rendered in your computer or mobile device. There maybe interpreted discrepancies between the colour as seen on this site and that of the product you receive.
Artist: Pan Zhi Ying of Studio Qicai Tang (Seven Color Hall) Pot name/style: Shuiping (Water Level) 2010, in the style of the era of Cultural Revolution Material: Matured Qingshui-ni Capacity: 140 ml 潘志英（七彩堂）2010 原礦老坑清水泥
The 150ml standard taster’s mug is a most indispensable tool for the trader, the teashop owner and the serious connoisseur. The smaller size lessens considerably unnecessary wastage, especially when tasting for finer, and thereby more expensive, teas.
We have this one handmade in Dehua, where the highly acclaimed white porcelain, Blanc de chine originated.
Silo Chahai has the advantage of being tall and nicely transparent for seeing the true colors of your infusion. It can be doubled as a tea pot for showing off the nice shape of your fine tealeaves as they unfold to sink and float.