What our customers say

This is really good Baozhong, I compared it to a competition-grade version that was grown in Nangang and won second place at a tournament in Pinglin – and I have to say this one is just as good.

First off, the leaf quality is superb. Wholesome, meticulously crafted leaves that are uniform and very consistent. They open up slowly and gradually unfurl, revealing a deep and rich, emerald-green color to the leaves. These are clearly processed well without excessive bruising. In the cup, this tea resists high temperatures well and is flexible enough to reveal deeper layers of the flavor profile whether you like brewing it with cooler temperatures or near-boiling.

There are some differences in the cup between this and the competition-grade – this one is more floral and has a more pronounced minerality, with an aftertaste that is reminiscent of honeyed nuts – like walnuts, or almonds. It’s not as buttery or creamy, but I appreciate the depth of the rich floral notes of this one slightly more anyways, and the contrast provided by the minerality which creates a brothy quality that adds another dimension of enjoyability to the whole experience.

There are undertones of sea plants – kombu, sea lettuce, dulse – that accentuate the minerality and add a thick umami layer to the flavor profile that is just exquisite. There’s so much going on – delicate notes of lilac that are persistent on the palate from initial sip to aftertaste, sweetness in the body across all temperature ranges, and hints of seaweed and minerality from start to finish that never become overbearing.

I enjoy looking at these leaves after I brew them up, they are very high quality and you can tell by how glossy and plump they remain even after being pushed to the limit.

If you like this tea, make sure you check out the Shiguping Wulong and Jade Orchid over in the Fenghuang oolong section of Tea Hong’s catalog.

This is an intricate and delicious tea, when brewed gong-fu style it opens up slowly and its floral qualities really blossom half-way through the session, with the very last steep being perhaps the most potent and having the most clarity between all of the individual layers of flavor. It finishes strong and holds its composure very well right down to the last lingering sensations felt in the aftertaste.

I found this tea to have a powerful mouthfeel and a robust minerality, it grips the palate and has a viscosity like motor oil. It’s thick, with a sappy texture that has many sophisticated layers of flavor which continue to evolve across the session, yet never becoming over-bearing.

It’s strong, but gentle, and takes a couple of steeps to open up before it really starts to build momentum in the session. Once the leaves are awakened, they release a remarkably complex array of fruits and florals that are perfectly contrasted against a backdrop of gentle spices, woods/moss, and that characteristic sparkling minerality that all high-end dancong should have.

The complexity of the citrus notes is captivating – this is not a one-dimensional flavor profile at all. I get some kumquat, tangerine, yuzu, maybe a hint of lime in there… this is such a dynamic tea that brings a ton of flavor at a humble price.

I also get undertones of watermelon, plum paste, and sun-dried figs, all of which harmonize with the tangy and zesty citrus notes to create balance in what is otherwise a citrus-forward flavor profile. The mouthfeel is superb, the finish is strong, and the aftertaste lasts for a very long time.

If you enjoy the Pomelo Flower (“you hua”) cultivar, you should try this.

Amazing and very different taste and aroma. This is the best black tea I have ever had.

Much obliged for appreciating this tea. And a sincere thank you for such a wonderfully descriptive account of your experience. For me as a merchant, it was a difficult decision whether to offer this variety at the topmost quality or to offer a production that is ample enough to carry that “Fenghuang Cassia” cultivar signature but maintaining a lower price so that a stepping price range for different affordability can be maintained in the Phoenix line. There are already a few items in the collection that are top quality afterall. In the end I did both. For one, this batch really is exceptional, and the next quality down is simply far less mesmerising. It simply feels sinful not to share such a great harvest. So I made a not so wise decision. To carry this batch at an affordable price, I simply lower the profit margin. If this silly effort can make this lesser known variety appreciated by more, it is still worthwhile. True quality should prevail. Maybe this world can be a bit nicer when less dragged by pretence, falsehoods and mediocracies.

A bearer of of satisfaction and contentment in a cup, this BaXian is undoubtedly worthy of its namesake and high praise. Thank you for offering such an amazing tea!

Complex and Unusual

Acquired tastes can be perplexing or intriguing, depending on your viewpoint. Count me as intrigued after sampling a pre-release packet of Dianhong Classic. The dry tea leaves have a strangely pleasant aroma of roasted cashews and aged cheddar. When infused, the scent transforms into something altogether different, vaguely akin to the fragrant flower, Freesia. Drinking this tea gives yet a third impression, the hardest of all to describe. To my western palate, it’s like stepping onto the moon – uncharted territory and taste adventure combined. Is it blood orange or river stone? Bittersweet or crystalline? I cannot describe this unusual, slowly unfolding taste. Thank you for the opportunity to sample one of the teas from your new line. For me, Dianhong Classic is a riddle that may never be solved.