What our customers say

Beautiful and smooth

I tried a few packs the other Taiping Houkui and my girlfriend liked it. The infusion process has been a show for my friends. Therefore, when this came out, I immediately gave it a try too. The leaves do not look as spectacular as the other one, because they are not as brightly green and not as translucent thin. They are still quite neat. I forgot about it after the show in the party and yesterday I prepared it like any other green tea except perhaps a bit hotter water, the freshness and delightful flavour are really impressive. The unique high class Chinese tea qualities, such as floral, sweetness, cereal, and umami are all there, and not that seaweed taste in the other version. The most impressive part is smoothness. I don’t think I have tried any other green tea smooth like this. Also there is a velvety (?) mouth feel that is also new in green tea for me.

This is for me the most wonderful green tea.

A good dianhong

This tea had a great complexity with a sweet tannic aftertaste in the throat and lower mouth. Really nice with the suddle citrus, and it carries itself well because it is not to weak. I feel like the more golden tips may give aroma but this tea has a nice balance between the two. Definitely a lot more complex and interesting than other more floral dianhongs I’ve tried.

I think I understand why Tea Hong carries three different versions of Huangzhi Xiang… not only is this cultivar incredible, both in terms of its rich history and deep significance in the world of Fenghuang oolong, but also due to its remarkably expressive nature that is capable of achieving such a complex and multifaceted flavor profile. While there is a common thread that ties all three versions together, they also have a lot going on individually that makes them all worth exploring.

This Song Zhong stands out to me specifically because of the way the flavor profile builds and gradually increases in its complexity with each progressive sip. The way it sits on the palate is sublime, like it lifts off the surface of the tongue and expands across the whole mouth and back of the throat… this is a very powerful tea in terms of how the flavor profile moves, not only across the mouth and palate, but also in the body.

It’s also quite a dynamic tea; it’s soft where it needs to be, with some creamy and floral undertones that are persistent through the end of the session, and then sharp where it needs to be as well. It’s got a bright minerality and a complex citrus fruitiness that hits the spot for me, I particularly enjoy the many layers of citrus fruits. There’s a lot going on and it’s clear to me that the processing techniques applied really highlight the intricate nature of old Huangzhi Xiang genetics.

In my opinion, this Song Zhong is amazing when brewed up gong-fu style, while the Huangzhi Xiang Classic is wonderful for Western-style brewing … which makes it easy to keep both of them in the stash without feeling like they’re too similar to each other. And, of course, the Danhu Old Bush is utterly flawless and magnificent beyond belief regardless of how it’s brewed up.

My teapot just arrived. I’m glad this Teapot arrived without being damaged. And indeed as I hope, the quality and material is very good. I am very satisfied. High Recommendation. Thanks Tea Hong. 👍

Wow, what a delicious and amazing experience. The roast on this is flawless, it perfectly exemplifies what good firing techniques can, and should, do to the Bai Ye cultivar.

Bai Ye is a pretty common cultivar, the market is flooded with it and most of it is, at best, middle of the road quality. A lot of Bai Ye is processed & sold as Mi Lan Xiang, and although there is an authentic Mi Lan Xiang cultivar, most of what’s sold to the Western-facing market is not the real thing. Anyways, Tea Hong’s Phoenix Classic is not a wanna-be Mi Lan, nor is it a middle-of-the-road example of Bai Ye. It’s priced like a daily drinker, but drinks like a special treat.

The flavor profile is just so deep and layered, with complex notes of tropical fruits like passionfruit and lychee, accented perfectly by the flawless roast which only adds to the sweet and fruity notes rather than smothering or obscuring them. The body of this tea is smooth but pungent, with distinct notes of peaches, moss, and woods. It’s like walking through a thick forest on a hot summer day and feeling the fresh aromatics of the soil and trees working their way deeper and deeper into your lungs. There’s something spiritually satisfying about this tea.

As I continue through my session, the clarity of the flavor profile continues to grow and so too does the strength of the aftertaste. The fruity flavors get stronger, and the peachy, nectar-like sweetness clings for longer, emanating from the back of my throat for at least one full hour before subsiding.

The roast is detectable across the full session, but never felt on the palate. This is amazing, and while most people would overlook this characteristic, I want to point it out because it’s a sign of mastery in processing when you can get Fenghuang oolong to have a detectable level of charcoal in the aroma without having any detectable charcoal in the flavor profile. It’s only in the background, supporting and highlighting and accentuating all of the other flavors, and it never touches the palate by itself.

This is a new daily drinker for me. I will always have some of this in my collection.

Smooth and minty

This is a wonderful Ruby 18. It is very smooth, with a strong minty taste. Just what I was hoping for. High quality stuff.