What our customers say

Best Baxian

This is the best baxian I have ever tried regardless of price. I have searched around HK and Chaozhou to say that!!!!

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 traits 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 anyway. 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 a friendlier 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. Just hope this world can be a bit nicer when less dragged by pretence, falsehoods and mediocracies.

I am so happy that you have discovered that the tea has good dimensions besides its alluring beautiful first impression. It is indeed a very nice and rare batch.

Smooth and sweet

Some other shu pu-erh may be smooth and sweet too, but this one also has richer taste than others I had before. My favourite pu-erh now it becomes.

I decided to order this Gaiwan to answer my curious soul.
It looks different from what I usually see in my local teaware stores and I was surprised by it’s superb ergonomics. It ticks all the boxes for what a good gaiwan should be especially for smaller ones.

I also like the 5-petal flower motif in body and lid design. It’s neat, clean and understated.

I compared this against 2 other GABA oolongs (which were more expensive) and this one was a clear winner.

I don’t like GABA oolongs. They give me headaches. I’ve tried a lot over the years, and for me personally, it’s not a pleasant experience. Most of them taste like dirty socks and get overshadowed by some kind of citrus-acidic funk. Pretty much all of the GABA oolong I’ve had in the past tastes like a fermentation project gone wrong – a miserable failure disguised as a “new processing technique” – but I’m not getting any of that from this specific GABA oolong.

This flavor profile of this oolong makes sense in the larger context of oxygen-deprived processing environments, where reduction chemistry becomes the dominant driving force behind the molecular transformations of leaf constituents, rather than oxidative transformations as guided by polyphenol oxidase & peroxidase. IYKYK.

The characteristic flavor profile of GABA oolongs somehow seems different with Tea Hong’s version. Instead of some dirty-sock, wet-stored pu’er flavor profile, I’m getting something that is reminiscent of orange creamsicles and fresh-baked sourdough bread with some spices dusted over the top of the loaf. There’s some underlying fruitiness that reminds me of goji berries and sweet citrus peel.

This tea showcases itself is a flavor-forward, refined, and nuanced oolong, something that I didn’t think was possible with GABA oolongs. It definitely responds very well to being brewed Western-style rather than gong-fu style.

This tea responds very well to being brewed out slowly. Don’t expect multiple, subtle layers of flavor moving across each other in a focused gong-fu session… expect a flavor-bomb brewed out Western-style. This tea resists turning bitter, and continues to release flavor into the soup for longer than you might expect. Push these leaves until the very end – it won’t turn bitter.

One of the best GABA experiences I’ve had. Thoughtful, refined, and focused where it needs to be.