What our customers say

This is a very unique Taiwanese oolong, I don’t think I’ve ever had anything which has the same flavor profile as this Cold Dew Alishan has. It features attributes that you might typically find in other Taiwanese oolongs, but the combination of elements here feels very unique.

It’s creamy yet tart, with a smooth mouthfeel perfectly intertwined with apparent notes of hibiscus flowers and rose hips that gently cut through the buttery notes and accentuate the body of tea. There are distinct overtones of herbs and spices, like rosemary, pine, juniper, fennel, and hints of nettle which contribute to the sharpness and clarity of this otherwise seductively smooth flavor profile.

The body is soft and smooth, and the aftertaste is thick and pungent. There are undertones of rice and oat milk which continue to build in the mouth as the session progresses, with some malted cereal grains eventually coming out towards the end. This tea maintains its composure even into the aftertaste, where the grains seem to develop a honey-like sweetness.

The aftertaste brings with it a powerful and textured mouthfeel, with a distinct oily quality to it and a powerful spicy-yet-cooling sensation that is reminiscent of the tiniest hint of clove oil. It’s not so powerful that it becomes an actual flavor; it’s just powerful enough to leave an impression on the palate and linger before gradually subsiding.

This is a complex oolong and worth every penny.

If you are a fan of the way GABA oolongs make you feel, or perhaps you like tea with good “cha qi” – make sure you check this one out. Besides its flavor profile, it is also quite a powerful tea in the body and stimulating in the brain.

Glad you like the tea. Indeed a quick wash can already render a pleasant feeling. However, as responded previously to your other comments, a longer steep does render a more complete profile of a tea and will bring a wider horizon to the appreciation and enjoyment of it, and the world of tea at large. Do let us know how you do in your journey in this direction.

2011 vs 2012

2011 was sold out so I got this 2012 but was surprised the two years don’t taste the same. This is good and has floral taste but I like the more fired taste of 2011 much better. Do you have more fired taste for 2013 or 2014?

Shows what teahong is capable of

This red tea doesnt explode with “fragrance”, but instead has this soft, gentle notes of plum. There is little sourness as you might get in other red teas, but a sweet aftertaste that creates a moisture in your mouth. A new hongcha favourite

Velvet Nuggets

This tea is black as night and smooth as velvet — not a bitter note to be found. It has a slightly earthy aroma as you’d expect from a puer, put only slightly. My only other experience with puer was a large 5-year-old tea cake (purchased elsewhere). Tea Hong’s s Cream of Puer are more subtle, though equally rich. I’ve had a gaiwan going all day with the same teaspoon of nuggets and it’s 7:00 p.m. now. It’s still turning out lovely dark, rich, velvety-smooth tea with virtually no steeping time. This tea has helped my concentration through a publishing deadline today, yet I am not jittery. This is no doubt cream of the crop tea.

Tea Master’s Pick

Opening a package of Keemun Traditional Supreme will transport you into a library full of fine leather-bound books. The infusion will yield a glossy, mahogany liquor tasting of figs, almond blossoms, and sanded timber. One can easily imagine a sea captain bringing this tea across the ocean to his titled patrons, reserving some first for his own personal use. The taste of Keemun Traditional Supreme stays reminiscently on your palate long after the drinking is done with just enough caffeine to set your sails to the wind.