What our customers say

A Great Example

Very Impressive tea. The tea has a floral taste that gives way to a more savoury flavor. The huigan is strong and the tongue and lips tingle. Thick mouthfeel. The flavor is much stronger than the aroma which invades the mouth and has a strong mineral quality. I needed to use less leaf and it gave so many brews.

One of the other reviewers asked about aging. I think there is the potential in this tea to age well. It’s a powerhouse. One of the habits that I always recommend is to take the tea out of its bag and put it into a tea caddy. In the 4 months I’ve had this tea, I can see a clear change for the better. Deeper, smoother, more lovely. Look no further for a better example of Milan Xiang.

Soft & creamy

What a wonderful Wuyi oolong. It have all the character of teas from this area but in a softer and creamiest way. Deep and subtle smell . Nothing cares when you drink it. A must try before die.

This tea can mature

Hello Tony, Yes this tea can mature. Please refer to Leo’s Tea Guardian article on storage for storing this tea for maturity.

Thank you for your nice review. Indeed those fruit notes do add to the complexities of this very fine oolong. So happy that you enjoy it!

This is very good Da Wu Ye, with a complex mouthfeel and great evolution of flavors across the full session. Whether you brew this up gongfu or Western-style, you can expect a delicious experience all-around.

I was a bit surprised by this one because of how much it changes over the course of a focused gongfu session. To me, Tea Hong’s Black Leaf Special opens up with some sweet florals and juicy fruity notes, somewhere in the realm of apple blossoms and caramelized peaches or sun-dried figs dusted with cacao powder. Within a couple of steeps, these notes melt away and reveal a body that consists of honey-soaked malt and fresh-pressed apple juice.

Towards the end of the session, the apple juice flavor becomes significantly thicker, and the malty texture picks up some rye-like notes which carries with it a kind of spice that is reminiscent of cloves or cinnamon.

The mouthfeel is incredibly smooth, and although the flavor profile seems a bit thin in comparison, that’s okay because the texture is fantastic and the aftertaste lingers on the palate for a long time. It’s subtle-yet-overt at the same time. Really beautiful dynamic and a great balancing act between flavors and sensations.

Although this one is easy to brew up and easy to enjoy, you should still take your time with it because this is a very good representation of the Da Wu Ye cultivar, one that can show you the full spectrum of flavors possible to achieve when high-quality material meets high-quality processing techniques.

I particularly enjoy brewing this one up Western-style, with a leaf to water ratio of 1g to 100mL – a long steep, with hot water, and using a vessel with excellent heat retention, really opens up the depth of flavors that Black Leaf Special has to offer and affords a kind of creaminess that becomes more apparent. Although this creaminess is felt in a gong-fu session, it’s thinner and more spread out across each steeping, whereas when done Western-style, it concentrates in the soup and makes for a beautiful and easy-going experience.

Indeed Big White is often overlooked for its not so extravagant price and humble name. Yet it has a most friendly and pleasing taste profile that marketeers often use to disguise as a premium product with a false name for huge profit margins. I am so happy that you have recognised it and use it as a daily tea.