What our customers say

My first order has arrived. The first tea I tried was this Peony. Hence my first review.

This tea is a revelation. I’ve prepared commercial-grade white peony from a local teas shop, as well as other Chinese whites, and they tend to pleasant but one-dimensional; that familiar woody taste, but not much more. This peony has a full, round, complex flavour, as described above, making it much more interesting than the common whites. I can never go back to “modern” peonies now, let alone post-modern ones 🙂

2g/100ml/90°C/1,5min is a good starting point, with first a quick hot rinse, as I learned elsewhere on this site.

a good tea

TeaHong describes this tea accurately: sweet, smooth, etc… In order to achieve the tea’s profile, paying attention to the water’s temperature and steeping time is needed.

Usually Qi Lan either too little fire or too much fire. This one is just right and very good smell. Excellent Wuyishan taste and after taste. Good for Zen tea for one person drinking. Also good for me and my family for breakfast tea.

This tea is a mountain range of flavors, with distinct peaks all seamlessly integrated into a harmonious and nuanced experience that carries all of the depth you would expect of authentic old tree Mi Lan. The aroma coming off the dry leaf is vibrant and complex, hinting at the marvelous experience that awaits the drinker. I knew this was going to be an incredible experience before I even turned my kettle on.

This one opens up with bright and sweet notes of sun-dried fruits, and a tropical dankness that is reminiscent of mango, guava, peaches, lychee, passionfruit, with a kind of electrical zing to it that reminds me of fresh-cut pineapples. These bright and tangy notes electrify the roof of the mouth and nostrils as they work their way up from the back of the throat.

In every sip, this is a juicy and fruit-forward Mi Lan that is perfectly overlaid on top of a powerful and textured body, which has a woodsy quality to it that reminds me of walking through an old-growth forest on a hot, sunny day.

You can’t miss the cong wei – it’s apparent and focused across the full session; even the washed-up leaves retain that woodsy-spicy-sweet fragrance that is just so attractive because of how well it sits in contrast against the insanely sweet and pungent notes of tropical fruits.

The mouthfeel and texture are incredible – for having such powerful and distinct peaks of flavor, the body is very deep, the edges are very soft, and the individual notes integrate very well with each other, creating a very complex experience in every facet of the tea. The initial sip, the evolution of flavors on the palate, the lingering sweetness, all tell a cohesive story and that story is the life of healthy, old Mi Lan Xiang trees.

The finish is elegant and the sweet aftertaste lingers for a long time, but what I appreciate most about this tea is how deep it sinks into every cell of my body, and how graceful the qi is. This is a tea that stays with me all day.

What a phenomenal experience.

Brief (few seconds) steeps in 90 Celcius water.
Liquor is a clear golden brown in visual.
Taste is of a sweet smoke in aroma with a sweet spice aftertaste.
If you let it cool down a bit, the sweet aftertaste is more pronounced.
A slight dryness to the mouthfeel.
Empty cup leaves an aromatic sweet smell of burnt sugar.
Wet leaves are brown-black in tone, giving off a dark baked bread aroma.
This tea withstands so many steeps, and I think bold enough in flavour to be made into iced tea.

Lively, vibrant and mellow at the same time.
This tea is packed with fruity notes which hit my sense even on smelling the dry leaves just before the brew and continues to amaze me to the very end of the session. The flavors went on like a giant ball of fruits and nectar to roll down to my throat and soothes my deeper breath, so soothing that it’s “Yun” can revoke my pleasant experience with good ripe fruits.
It’s force is like dumping myself in warm and sweet memories just like sweet nectar.

Truly special.