Just like high end Japanese sake A company that has the highest quality product control and information available of product Origen and rating. just like high end Japan sake and high end food and beverage. tea Hong and its owner Leo Kwan is head and shoulders in the Chinese tea world. It is a good as it gets. truly recommend trying the Teas carefully following instruction in making the best tea infusion possible. the Tea alone is not enough to make a great tea experience. Water and its temperature, tea pot,tea cup,technical skill in pouring the water in the tea pot. But most important is the heart and energy of the person while handling the infusion. tea Hong has taught me all this.
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Leoš Wolny
Really the top Your shop is really the top between all tea shops. If I could I would like to run tea shop in the same style and professional level like Tea Hong.
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Tony de Jasay
I have never been disappointed Tea Hong Oolongs are of a very high standard. So is the service, though the postal charges are a burden to a UK resident. I have never been disappointed, except by the withdrawal of the Phoenix Osmanthus from their range! Phoenix Classic is even part of the family arsenal when fighting of a cold! And thank you for the interesting articles and photos.
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Joshua Taylor
Really high quality tea at competitive price I really enjoy their teas, but I have to remember not to wait as they sell out quickly 🙂 for me, oolong is their best (and my favorite) category but their long jing is phenomenal. If you want really high quality tea at competitive (for quality that rarely hits the western market), this is my go-to
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Lui Wui Sze Olivia
Great value for quality teas Great value for quality teas. The shopping experiences are also excellent because there are detailed product information available on the site. Whenever you have questions about the teas (e.g. teas for pregnant women?) or teawares (e.g. how to choose a tea pot), just ask and the people in teahong will answer you in great details. Like phoenix oolong the most 😉
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Patricio Hurtado Escobar
Really hard to get better teas than this Teahong has been the major source of my own tea consumption. It's really hard to get better teas than this ones. My favourites: dancong oolongs.
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Lai Hung En
I've always had top-notch tea from Tea Hong, and after trying so many tea shops around the world (including very expensive ones like Jing Tea in the UK), Tea Hong is one of the few that I keep coming back for. It’s not cheap but it’s worth every penny! I can’t get tea at the same quality anywhere else, so I guess I’ll keep coming back for more!
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Tanner Schmucker
Consistently impress every time Tea Hong is one of my favorite tea vendors for several reasons. First, and most importantly, their tea is wonderful. I truly have not had a single tea from Tea Hong that I didn't enjoy, and every tea I have tried from them has been of very high quality. I am primarily an oolong drinker (though I've been exploring aged pu'erh recently) and they are one of the first, if not the first, vendors I go to when I am looking to get more Wuyi yancha, Phoenix dan cong, gaoshan, or hung shui. The Wuyi yancha I have tried from them has been some of the best I've tried thus far, ESPECIALLY in that price range. I seriously, the Cassia Extraordinaire is probably the best yancha I have tried from anywhere, and costed less than some of the other "premium" quality yancha sold elsewhere. And of course there's their Phoenix dan cong. The dan cong I have tried from them is always interesting and complex, and a delight to drink. Their Honey Orchid Supreme (Mi Lan Xiang) was very good: fruity, floral, long aftertaste, complex, longevity, everything one looks for in a good quality dan cong. Aside from the quality of their tea, Tea Hong's customer service is great too. Every time I email them, even when it's just to chat or ask basic questions, I get a response quickly. They don't mind sharing their opinion on things, and they don't mind speaking frankly and truthfully about their teas. So yeah, I am very happy that Tea Hong is around. There's a ton of tea vendors that have some great teas, but there are few that have an entire selection of great teas and can consistently impress every time I order. They will certainly remain on the top of my list for as long as I drink tea 🙂 Looking forward to my next order.
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Lisa Rogers
Some of the best dancong you can get Some of the best dancong you can get your hands on abroad! Plus Siu (their customer service rep) is amazingly helpful and friendly. They offer regular sales to help make their high quality products within reach when you want to get yourself a treat, and their lower priced offers are still quite tasty! My only complaint is: stuff goes out of stock so quickly! I guess rare and precious things are very limited in quantity... but there are so many offerings I oogle and want to try someday when they are in stock.
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Richard Lee
Thanks Tea Hong for the quality tea I've order several Phoenix Oolongs from Tea Hong and they're amazing. Thanks Tea Hong for the quality tea!!!
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Deborah Biber
Leo is the TEA Man Leo is the TEA Man. His Knowledge is beyond compare and he is dedicated to his cause of helping us all understand and appreciate the many nuances and attributes of tea.. He is the creator and founder of the Ming Cha brand.
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Thuha Pham
Convenient way of bringing the tea dream to Canada An amazing teashop! The reason I'm skeptical of online tea shops is because of quality and you cannot taste the teas beforehand. But I have gained a unique trust with the vendor, and figured what lines are more suitable for me. Might I recommend the Phoenix line and puer line. The price beats all and the shipping and customer service is exceptional. I cannot wait for more high quality gems this year from teahong. The only thing is how they sell out to fast, and minor bugs for the site bit nevertheless phenomenal for online quality. *Side note: I haven't learned from a tea master as great as Leo before, his knowledge is amazing and his insight about the market is outstanding. May I commend him on his work as I know this is a smaller part of his latter career. I have learned things that no amount of my shenzhen tea friends could've taught me. Thank you teahong for making my tea collection larger with some fine selections, you've brought a convenient way of bringing the tea dream to Canada. So much easier than carrying kilos all the way from China by hand as I do now. 🙂
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Karen Elias Ager
Absolute pinnacle of quality teas Tea Hong offers the absolute pinnacle of quality teas. Certainly nothing else I'd previously experienced compares to Tea Hong. "Expert" tea shops in the U.S. pale in comparison. Tea Hong's proprietor and tea evangelist Leo Kwan ensures that the product is fairly traded and pure. Kwan makes regular forays into mainland China and elsewhere and has long-established relationships with expert growers, many of whom are from tea families dating back for generations. He and his team describe each offering with the same qualitative language as you'd expect from a wine sommelier. There is truly nothing more exciting than when the Tea Hong box arrives from Hong Kong filled with exotic and aromatic leaves, each variety with its own distinct shape, texture, color, smell and flavor. World travel in every cup.
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Frankee Muller
I have been reading Leo Kwan's Tea Guardian website for years. Every time I have a question about tea he is the first source I go to. I was thrilled when he launched Tea Hong because I knew he would only carry the best of the best teas, and I was not disappointed. Customer service is excellent in every way. The teas are expertly packaged so as to arrive in perfect condition. Superior quality Tea Hong's mantra.
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Teddy Lionel
The only online tea shop that I will ever buy from Since reading Leo Kwan's tea blog (Tea Guardian), I had been longing to try for myself true quality teas, especially Phoenix Oolongs which I had never heard before. Well, thank God that he set up Tea Hong, I could finally experience those teas from a trustworthy source, the tea master himself ! Tea Hong might be rather new in online market, but they have been improving themselves and the customer service is great, not to mention the frequent sales and special offers 🙂 . This is the only online tea shop that I will ever buy from.
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Steven Goldstein
I believe that Leo is the greatest tea connaisseur that I have ever meet
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What they say about specific products
Some customers have shared what they think about a product by posting reviews in the product pages. There are quite a number of them. These are a few arbitrarily selected by a computer script to display below.
Would you like to tell others what you think of a tea too? Go to the respective product page and post it now.
Phoenix Classic, dancong oolong
Wow, what a delicious and amazing experience. The roast on this is flawless, it perfectly exemplifies what good firing techniques can, and should, do to the Bai Ye cultivar.
Bai Ye is a pretty common cultivar, the market is flooded with it and most of it is, at best, middle of the road quality. A lot of Bai Ye is processed & sold as Mi Lan Xiang, and although there is an authentic Mi Lan Xiang cultivar, most of what’s sold to the Western-facing market is not the real thing. Anyways, Tea Hong’s Phoenix Classic is not a wanna-be Mi Lan, nor is it a middle-of-the-road example of Bai Ye. It’s priced like a daily drinker, but drinks like a special treat.
The flavor profile is just so deep and layered, with complex notes of tropical fruits like passionfruit and lychee, accented perfectly by the flawless roast which only adds to the sweet and fruity notes rather than smothering or obscuring them. The body of this tea is smooth but pungent, with distinct notes of peaches, moss, and woods. It’s like walking through a thick forest on a hot summer day and feeling the fresh aromatics of the soil and trees working their way deeper and deeper into your lungs. There’s something spiritually satisfying about this tea.
As I continue through my session, the clarity of the flavor profile continues to grow and so too does the strength of the aftertaste. The fruity flavors get stronger, and the peachy, nectar-like sweetness clings for longer, emanating from the back of my throat for at least one full hour before subsiding.
The roast is detectable across the full session, but never felt on the palate. This is amazing, and while most people would overlook this characteristic, I want to point it out because it’s a sign of mastery in processing when you can get Fenghuang oolong to have a detectable level of charcoal in the aroma without having any detectable charcoal in the flavor profile. It’s only in the background, supporting and highlighting and accentuating all of the other flavors, and it never touches the palate by itself.
This is a new daily drinker for me. I will always have some of this in my collection.
NN
Bamboo Drum
Reply
I am glad to hear from a customer the kind of attachment he can develop for an Yixing pot like I can. Welcome to the world of tea.
The wuhui shao method is for creating the colour of the clay and is independent of clay quality. As you have guessed, it is done after the pot is properly fired.
This particular pot you bought is of low density but not necessarily low temperature. In real Yixing clay firing, even low temperature is around 1000°C, unless it is not of Yixing material. The density of a pot can be affected by the clay composition and treatment it has received prior to pot making. For example, a mix of combustable materials in the clay or clay that has been fermented for very long can result in low density yet fired at high temperature.
High density, for the same reason, does not always mean a genuine clay fire at high temperature. For example, some people mix glass and iron in ordinary clay to make it high density.
At the end of the day, it is the tactility and infusion effects that matter.
This particular pot has a matte finish, quite porous because of the low density and this finish. To old tea nerds like me, this is a great fun to season, because it takes in a lot of tea before it really transforms. That means time and patience. The infusion effect can be worse than the gaiwan in the beginning for this porosity but gradually changes. It is that kind of pot that requires real attention. However, when result gradually becomes obvious, it is the joy of “raising the pot”.
I hope that answers your questions. Please let me know otherwise.
Cheers,
Leo Kwan
Leo
Bell Shape Utility Gaiwan
Restocking
Hello Zachno (and other customers who have been waiting for restocking of this gaiwan),
We feel sorry that this product is sold out so much quicker than we expected. We have already asked the manufacturer to produce this again, sooner than already scheduled, but since our order is relatively small, we have to be waiting in line. The fact that it is now Chinese New Year long holiday in Mainland China is delaying it for another two weeks. Please bear with us for the time being. Please do consider our other great quality and great value choices.
Please do register for email alert if you want to be notified as soon as the stock is available.
Right when I opened the bag, I knew this was going to be an amazing experience. The aroma of the dry leaf is pungent and sweet, with just a pinch of woodsy undertones to add balance to what is undoubtedly a creamy, velvety tea.
The next thing I noticed was just how big these leaves are – these are not tiny pebbles, they are more like boulders. The leaves are HUGE! As they brew up they unfurl into thick and wholesome leaves that stretch out several inches. I am very impressed by the uniformity of the plucking and processing as well. The leaves are rolled tight, but not so tight as to make them brittle.
In every aspect of the flavor profile, this tea is dripping with milky-sweet flavors that carry a kind of oily-spicy quality to it that reminds me of fennel or anise, as mentioned in the description. This adds a gentle vibrancy that cuts through the rich and decadent, milk-forward flavor profile, and creates a sense of balance that keeps this tea intriguing every time it’s brewed up.
This tea is easy to brew and very forgiving, it resists turning sharp or bitter, and has lots of stamina so whether you brew it gong-fu or Western-style, you will easily get some of the best “milk oolong” you could ever hope for.
NN
Black Leaf Special, Phoenix dancong oolong
Pleasant Tea
Dry leaf has chocolate, minty aroma. Flavor is smooth with hints of dried fruit as well as in the aroma. Not particularly sweet. A bit on the thin side as far as the body goes, but is pleasant with good huigan and a wet mouthfeel. A gaiwan proved beneficial in bringing out more of the fruit. An easy drinker.
Jeffrey Novick
Danhu Old Bush Song Cultivar, Phoenix dancong oolong
Thank you for sharing your feelings on drinking this tea. It truly is the transcendence of the state of mind that this rare dancong helps us to attain that is the most precious thing about tea.
Great discipline in the use of fire distinguishes Cassia Extraordinaire from most other Wuyi varieties with a supple, deliciously floral and delicate scent balanced with a full, lively body. Thanks to this masterful baking, this lighter style Wuyi oolong keeps well and improves with extended storage, as it should traditionally. This is our most “bouquet” style Wuyi oolong, being on the other end of the scale as the deep baked classic style Cassia Classic or Red Cloak Grande in Tea Hong’s proud Wuyi repertoire.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
This Fenghuang Dancong is rare in many ways. It is the best Eight Immortals we have tasted, including award winning ones. Not only is it mild but flavorful like a good Baxian should be, but also gently and yet persistently fragrant. The baked finish is optimise for depth in taste. This gives side benefits for friendliness to the weaker stomach as well as the potential for maturity. Not an easy task for making a bouquet style Phoenix oolong. Master Lin who grows this is a shy and mild person and an old friend. We could not be offering it at such great value otherwise.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
Post-fermentation in pu’er production is like black tea processing in that it gives sweetness, roundness and body to a tea, although it is a far more specialised, time-consuming and difficult method to master. The result, however, is a shu cha possible of a far more complex and intriguing taste profile. To achieve that, we need to begin with a good raw material. That’s where the old tea tree forests in Bulang Mountain comes in. The diversity in these wild growing trees and the deep rich soils they grow in offer leaves that are not only rich in polyphenols, but also minerals and amino acids that are the prerequisites for an outstanding tea. That is why the subregion is one of the most renowned in Yunnan.
Tea Hong has selected a very small workshop who respects the process so much that they even manually compress the post-fermented tealeaves using traditional style stone mortars rather than a pneumatic press. Their mastery results in a very firmly formed cha bing with a deep full body. Presenting Tea Hong’s Bulang Old Tree 2011. Handpicked first flush painstakingly post-fermented for 75 days before compression. Den matured at Tea Hong for those who want a lot from their shu cha pu’er.
There are two product variants to choose from:
A single discus of 357g net weight in the original paper wrap, or a traditional vending form of 7 cha bings bundled in a bamboo sleeve, net weight totalling 2.5 kg.
Please click below to see either options.
One issue with smaller gaiwans made from porcelain is the balance of weight while infusing and handling. The lightness in a small volume also means easier heat loss. The use of stoneware alleviate both issues. The brim is made thin, even and firm for easy control when decanting, while the body wall gradually thickens towards the centre for good heat retention. The glass like celadon overglaze makes the vessel as good as porcelain, only with the advantages of a more substantial body. The "Happiness" gaiwan is one of two hand scripted smaller size selections we have picked from Dehua.
The two characters for the term "xi le" — happiness — are handwritten separately on the inside and the outside of the gaiwan body. The name of this style of calligraphic script is "Xing Shu" or "Hsing Shu" dependent on which translation system. Or it can be called a semi-cursive script. In dynastic era, it was a non-formal script style used for daily communication but not for formal documents.
Although the name rougui is the same as that variety from Wuyi, this tea is from a pure breed Fenghuang Dancong Shuixian cultivar. Sexual propagation of tea trees does give happy surprises and this is an example of it. Discovered and isolated in 1970 by a horticulturalist Mr Wei and has maintained a low profile to avoid unneeded trouble during the height of Cultural Revolution, the cultivar Fenghuang Rougui Xiang Dancong is only gradually picking up attention recently. Not all farmers are doing it right. It is a slow growing tea and only one harvest per year. We think every leaf is worth the search.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
In the early 80’s when the tea was first available to the market, tea tasters described Jinxuan oolong as having an accent of milk. The simple remark has sparked waves of imitation products, all involving adding flavouring. This continues until today. Jinxuan maybe one of the more popular cultivars in Taiwan, but it takes mastery to harvest and process it properly for that natural and slight “milk” accents, and all the other finer tea qualities. Tea Hong’s Alishan Jinxuan is just that. Non-blended first flush superbly produced to the same balance as Prof Wu Zhenduo* had originally intended it to be. As the same cleansing, soft taste profile that made it famous in the beginning. Nothing added, purely as we have always like our tea to be.
Net weight: 50 g (1.8 oz) in Kraft-alu pillow
No this is not the beer but 100% pure oolong. Wuyi classic oolongs in general distinguish themselves from other oolongs with a stout, rather immediate and powerful impact. Tea Hong’s Cream Stout differs from the crowd with a soft creamy finish and a light tone of cream that is developed naturally in the tealeaves themselves. This is possible only with a new pedigree of tea cultivar, Aijiao Wulong. We believe you’ll like the oolong much better than the beer, as we do.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
Before Chaozhou Guest Hotel was privatised, this officially appointed lodging for visiting high-ranking government officials used to serve only classic style Phoenix oolongs in all of their restaurants*. Tea Hong’s Phoenix Classic could well be the special quality in the large white porcelain teapot on the breakfast table sitting next to bamboo steamers holding finely crafted dim sums for the privileged guests. All fine and quintessential characters of the classic Phoenix oolong can be found in this tea — Sweet, fruity, and lively with notes of peach and dried longan, lychee and sweet potato. A proud heritage of Guangdong oolong.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
The plum blossom blooms in mid to late January against the bitterness of Winter. That is why ancient literati had a high regard of the flower, for its metaphoric representation of people with the strength and endurance of holding on Righteousness, even when facing violent repression by the powerful.
Symbolism aside, the gaiwan's round belly form provides a minimal surface area to volume ratio to maximise heat retention, while fanning out at the brim to quicken cooling for easy handling and smooth decantation. This is a classic shape. The lid has a well form dome for trapping air. A lid button has a well formed hollow to keep itself cool enough for resting your finger on it when handling.
Not many black teas can achieve a smooth and full body. To have a floral, yet warm aroma with spicy sweetness and complexity of dried fruit would be a luxury. Tongmuguan One makes it even better by delivering the whole package with a sophisticated balance and yet subtle uniqueness unfound in its peers. A very limited batch produced in the mecca of xiao zhong gungfu black tea, Tongmuguan, this finely processed leaves of Meizhan is precious not because it is rare, but because it is so demanding to produce to this quality. It is not every year that we can achieve a gem like this.
Net weight: 50 g (1.8 oz) in Kraft-alu pack
Guifei Oolong ( or Honey Concubine Tea, literally translated ) is a deep-baked, medium oxidation ( 25 ~ 30% ) oolong produced from the Ruan Zhi cultivar in the Dong Ding ( Cold Peak ) area. It is different from the traditional Cold Peak oolong. The leaves of Guifei are bitten by green leafhoppers before plucking. The bug attack triggers a chain of biochemical reactions in the leaves that result in the complex honey notes that typify this tea. It was inspired by the way Oriental Beauty acquires its unique taste profile. However the two teas taste very differently through each’s own unique oolong processing approaches and pluck timing.
The tea was invented after the devastation of an earthquake in September 1999, when the farmers had to create more revenue to rebuild their lost homes. «Read more»
Fired to perfection by our producer the multiple award-winning tea master Chen Yu Wen, the tea has been aged to perfection at our own den in Hong Kong.
Net weight: 70g (2.5oz) in Kraft-alu pillow pack
In the first decade of my tea career I used to neglect shengcha puer as an over-hyped lot. Poor products flooded so much of the market that the category alienated itself from me as a tea lover. Pasha changed all that. Its beautiful complexity converted me. From there on I have made a conscious effort in screening true gems amidst crowds of trite. ( Isn’t that true in all other tea varieties as well?) Shengcha from various subregions now has earned a place in my own repertoire. That from Pasha, however, is still my most preferred.
Master Zou’s ( Lao Tong Zhi ) team has certainly done a very good job in making this cha bing. This batch was exactly the same one that I tasted in his workshop in Yunnan and when I was converted and decided that I would carry the tea. These years of maturing have most wonderfully brought more depth and body to both the aroma and taste. We have set it at the lower market price available anywhere in the hope that more can experience this amazing tea.
This tea is also available in a small portion as a part of Tea Taster's Box: Shengcha Pu'er Cha Bings. If you are interested, a loose leaf Pu'er shengcha also from Pasha is available in the shop: Pasha Old Tree
Net weight per discus: 500 g (17.6 oz)
Please choose if you'd like a single discus or the whole stack:
What they say about our shop
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Tell people what you think of Tea Hong
Or you can post it directly here
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What they say about specific products
Some customers have shared what they think about a product by posting reviews in the product pages. There are quite a number of them. These are a few arbitrarily selected by a computer script to display below.
Would you like to tell others what you think of a tea too? Go to the respective product page and post it now.
Phoenix Classic, dancong oolong
Wow, what a delicious and amazing experience. The roast on this is flawless, it perfectly exemplifies what good firing techniques can, and should, do to the Bai Ye cultivar.
Bai Ye is a pretty common cultivar, the market is flooded with it and most of it is, at best, middle of the road quality. A lot of Bai Ye is processed & sold as Mi Lan Xiang, and although there is an authentic Mi Lan Xiang cultivar, most of what’s sold to the Western-facing market is not the real thing. Anyways, Tea Hong’s Phoenix Classic is not a wanna-be Mi Lan, nor is it a middle-of-the-road example of Bai Ye. It’s priced like a daily drinker, but drinks like a special treat.
The flavor profile is just so deep and layered, with complex notes of tropical fruits like passionfruit and lychee, accented perfectly by the flawless roast which only adds to the sweet and fruity notes rather than smothering or obscuring them. The body of this tea is smooth but pungent, with distinct notes of peaches, moss, and woods. It’s like walking through a thick forest on a hot summer day and feeling the fresh aromatics of the soil and trees working their way deeper and deeper into your lungs. There’s something spiritually satisfying about this tea.
As I continue through my session, the clarity of the flavor profile continues to grow and so too does the strength of the aftertaste. The fruity flavors get stronger, and the peachy, nectar-like sweetness clings for longer, emanating from the back of my throat for at least one full hour before subsiding.
The roast is detectable across the full session, but never felt on the palate. This is amazing, and while most people would overlook this characteristic, I want to point it out because it’s a sign of mastery in processing when you can get Fenghuang oolong to have a detectable level of charcoal in the aroma without having any detectable charcoal in the flavor profile. It’s only in the background, supporting and highlighting and accentuating all of the other flavors, and it never touches the palate by itself.
This is a new daily drinker for me. I will always have some of this in my collection.
Bamboo Drum
Reply
I am glad to hear from a customer the kind of attachment he can develop for an Yixing pot like I can. Welcome to the world of tea.
The wuhui shao method is for creating the colour of the clay and is independent of clay quality. As you have guessed, it is done after the pot is properly fired.
This particular pot you bought is of low density but not necessarily low temperature. In real Yixing clay firing, even low temperature is around 1000°C, unless it is not of Yixing material. The density of a pot can be affected by the clay composition and treatment it has received prior to pot making. For example, a mix of combustable materials in the clay or clay that has been fermented for very long can result in low density yet fired at high temperature.
High density, for the same reason, does not always mean a genuine clay fire at high temperature. For example, some people mix glass and iron in ordinary clay to make it high density.
At the end of the day, it is the tactility and infusion effects that matter.
This particular pot has a matte finish, quite porous because of the low density and this finish. To old tea nerds like me, this is a great fun to season, because it takes in a lot of tea before it really transforms. That means time and patience. The infusion effect can be worse than the gaiwan in the beginning for this porosity but gradually changes. It is that kind of pot that requires real attention. However, when result gradually becomes obvious, it is the joy of “raising the pot”.
I hope that answers your questions. Please let me know otherwise.
Cheers,
Leo Kwan
Bell Shape Utility Gaiwan
Restocking
Hello Zachno (and other customers who have been waiting for restocking of this gaiwan),
We feel sorry that this product is sold out so much quicker than we expected. We have already asked the manufacturer to produce this again, sooner than already scheduled, but since our order is relatively small, we have to be waiting in line. The fact that it is now Chinese New Year long holiday in Mainland China is delaying it for another two weeks. Please bear with us for the time being. Please do consider our other great quality and great value choices.
Please do register for email alert if you want to be notified as soon as the stock is available.
Winter Alishan Jinxuan, bouquet style Taiwan oolong
Right when I opened the bag, I knew this was going to be an amazing experience. The aroma of the dry leaf is pungent and sweet, with just a pinch of woodsy undertones to add balance to what is undoubtedly a creamy, velvety tea.
The next thing I noticed was just how big these leaves are – these are not tiny pebbles, they are more like boulders. The leaves are HUGE! As they brew up they unfurl into thick and wholesome leaves that stretch out several inches. I am very impressed by the uniformity of the plucking and processing as well. The leaves are rolled tight, but not so tight as to make them brittle.
In every aspect of the flavor profile, this tea is dripping with milky-sweet flavors that carry a kind of oily-spicy quality to it that reminds me of fennel or anise, as mentioned in the description. This adds a gentle vibrancy that cuts through the rich and decadent, milk-forward flavor profile, and creates a sense of balance that keeps this tea intriguing every time it’s brewed up.
This tea is easy to brew and very forgiving, it resists turning sharp or bitter, and has lots of stamina so whether you brew it gong-fu or Western-style, you will easily get some of the best “milk oolong” you could ever hope for.
Black Leaf Special, Phoenix dancong oolong
Pleasant Tea
Dry leaf has chocolate, minty aroma. Flavor is smooth with hints of dried fruit as well as in the aroma. Not particularly sweet. A bit on the thin side as far as the body goes, but is pleasant with good huigan and a wet mouthfeel. A gaiwan proved beneficial in bringing out more of the fruit. An easy drinker.
Danhu Old Bush Song Cultivar, Phoenix dancong oolong
Thank you for sharing your feelings on drinking this tea. It truly is the transcendence of the state of mind that this rare dancong helps us to attain that is the most precious thing about tea.
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Cassia Extraordinaire, Wuyi yancha oolong
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Great discipline in the use of fire distinguishes Cassia Extraordinaire from most other Wuyi varieties with a supple, deliciously floral and delicate scent balanced with a full, lively body. Thanks to this masterful baking, this lighter style Wuyi oolong keeps well and improves with extended storage, as it should traditionally. This is our most “bouquet” style Wuyi oolong, being on the other end of the scale as the deep baked classic style Cassia Classic or Red Cloak Grande in Tea Hong’s proud Wuyi repertoire.Eight Immortals Wudong, Phoenix dancong oolong
Cool Energy, Fenghuang | Phoenix, Floral Aromas, Fuller Bodies, Oolongs, TeaBaxian Supreme:
This Fenghuang Dancong is rare in many ways. It is the best Eight Immortals we have tasted, including award winning ones. Not only is it mild but flavorful like a good Baxian should be, but also gently and yet persistently fragrant. The baked finish is optimise for depth in taste. This gives side benefits for friendliness to the weaker stomach as well as the potential for maturity. Not an easy task for making a bouquet style Phoenix oolong. Master Lin who grows this is a shy and mild person and an old friend. We could not be offering it at such great value otherwise.Bulang Old Tree 2011, Pu’er shu cha bing
Compressed tea, Floral Aromas, Neutral-Warm Energy, Pu'er teas, Stronger Tastes, Tea, YunnanStone Mortar Pressed Shu Cha Bing
Post-fermentation in pu’er production is like black tea processing in that it gives sweetness, roundness and body to a tea, although it is a far more specialised, time-consuming and difficult method to master. The result, however, is a shu cha possible of a far more complex and intriguing taste profile. To achieve that, we need to begin with a good raw material. That’s where the old tea tree forests in Bulang Mountain comes in. The diversity in these wild growing trees and the deep rich soils they grow in offer leaves that are not only rich in polyphenols, but also minerals and amino acids that are the prerequisites for an outstanding tea. That is why the subregion is one of the most renowned in Yunnan. Tea Hong has selected a very small workshop who respects the process so much that they even manually compress the post-fermented tealeaves using traditional style stone mortars rather than a pneumatic press. Their mastery results in a very firmly formed cha bing with a deep full body. Presenting Tea Hong’s Bulang Old Tree 2011. Handpicked first flush painstakingly post-fermented for 75 days before compression. Den matured at Tea Hong for those who want a lot from their shu cha pu’er.Happiness Gaiwan
Gaiwans, Stoneware, Tea AccessoriesA small gaiwan for the serious drinker
One issue with smaller gaiwans made from porcelain is the balance of weight while infusing and handling. The lightness in a small volume also means easier heat loss. The use of stoneware alleviate both issues. The brim is made thin, even and firm for easy control when decanting, while the body wall gradually thickens towards the centre for good heat retention. The glass like celadon overglaze makes the vessel as good as porcelain, only with the advantages of a more substantial body. The "Happiness" gaiwan is one of two hand scripted smaller size selections we have picked from Dehua. The two characters for the term "xi le" — happiness — are handwritten separately on the inside and the outside of the gaiwan body. The name of this style of calligraphic script is "Xing Shu" or "Hsing Shu" dependent on which translation system. Or it can be called a semi-cursive script. In dynastic era, it was a non-formal script style used for daily communication but not for formal documents.Wudong Cassia, Phoenix dancong oolong
Fenghuang | Phoenix, Floral Aromas, Fuller Bodies, Neutral-Cool Energy, Oolongs, TeaRougui Xiang Dancong
Although the name rougui is the same as that variety from Wuyi, this tea is from a pure breed Fenghuang Dancong Shuixian cultivar. Sexual propagation of tea trees does give happy surprises and this is an example of it. Discovered and isolated in 1970 by a horticulturalist Mr Wei and has maintained a low profile to avoid unneeded trouble during the height of Cultural Revolution, the cultivar Fenghuang Rougui Xiang Dancong is only gradually picking up attention recently. Not all farmers are doing it right. It is a slow growing tea and only one harvest per year. We think every leaf is worth the search.Winter Alishan Jinxuan, bouquet style Taiwan oolong
Cold Energy, Lighter Aromas, Milder Tastes, Oolongs, Taiwan, Teathe oolong with an accent of milk
In the early 80’s when the tea was first available to the market, tea tasters described Jinxuan oolong as having an accent of milk. The simple remark has sparked waves of imitation products, all involving adding flavouring. This continues until today. Jinxuan maybe one of the more popular cultivars in Taiwan, but it takes mastery to harvest and process it properly for that natural and slight “milk” accents, and all the other finer tea qualities. Tea Hong’s Alishan Jinxuan is just that. Non-blended first flush superbly produced to the same balance as Prof Wu Zhenduo* had originally intended it to be. As the same cleansing, soft taste profile that made it famous in the beginning. Nothing added, purely as we have always like our tea to be.Cream Stout, Wuyi yancha oolong
Tea, Oolongs, Wuyi-shan, Floral Aromas, Fuller Bodies, Neutral EnergySilk Finish Aijiao Wulong:
No this is not the beer but 100% pure oolong. Wuyi classic oolongs in general distinguish themselves from other oolongs with a stout, rather immediate and powerful impact. Tea Hong’s Cream Stout differs from the crowd with a soft creamy finish and a light tone of cream that is developed naturally in the tealeaves themselves. This is possible only with a new pedigree of tea cultivar, Aijiao Wulong. We believe you’ll like the oolong much better than the beer, as we do.Phoenix Classic, dancong oolong
Fenghuang | Phoenix, Floral Aromas, Fuller Bodies, Neutral Energy, Oolongs, TeaFenghuang Baiye:
Before Chaozhou Guest Hotel was privatised, this officially appointed lodging for visiting high-ranking government officials used to serve only classic style Phoenix oolongs in all of their restaurants*. Tea Hong’s Phoenix Classic could well be the special quality in the large white porcelain teapot on the breakfast table sitting next to bamboo steamers holding finely crafted dim sums for the privileged guests. All fine and quintessential characters of the classic Phoenix oolong can be found in this tea — Sweet, fruity, and lively with notes of peach and dried longan, lychee and sweet potato. A proud heritage of Guangdong oolong.Celeste Green Gaiwan
Gaiwans, Tea Accessories, White porcelainThe plum blossom blooms in mid to late January against the bitterness of Winter. That is why ancient literati had a high regard of the flower, for its metaphoric representation of people with the strength and endurance of holding on Righteousness, even when facing violent repression by the powerful.
Symbolism aside, the gaiwan's round belly form provides a minimal surface area to volume ratio to maximise heat retention, while fanning out at the brim to quicken cooling for easy handling and smooth decantation. This is a classic shape. The lid has a well form dome for trapping air. A lid button has a well formed hollow to keep itself cool enough for resting your finger on it when handling.
Tongmuguan One, traditional black tea
Black teas, Floral Aromas, Fuller Bodies, Neutral-Warm Energy, Tea, Wuyi-shanRare Quality Meizhan Hong Cha
Not many black teas can achieve a smooth and full body. To have a floral, yet warm aroma with spicy sweetness and complexity of dried fruit would be a luxury. Tongmuguan One makes it even better by delivering the whole package with a sophisticated balance and yet subtle uniqueness unfound in its peers. A very limited batch produced in the mecca of xiao zhong gungfu black tea, Tongmuguan, this finely processed leaves of Meizhan is precious not because it is rare, but because it is so demanding to produce to this quality. It is not every year that we can achieve a gem like this.Honey Concubine, deep baked Taiwan oolong
Denser Aromas, Fuller Bodies, Neutral Energy, Oolongs, Taiwan, TeaGuifei Oolong from Cold Peak
Guifei Oolong ( or Honey Concubine Tea, literally translated ) is a deep-baked, medium oxidation ( 25 ~ 30% ) oolong produced from the Ruan Zhi cultivar in the Dong Ding ( Cold Peak ) area. It is different from the traditional Cold Peak oolong. The leaves of Guifei are bitten by green leafhoppers before plucking. The bug attack triggers a chain of biochemical reactions in the leaves that result in the complex honey notes that typify this tea. It was inspired by the way Oriental Beauty acquires its unique taste profile. However the two teas taste very differently through each’s own unique oolong processing approaches and pluck timing. The tea was invented after the devastation of an earthquake in September 1999, when the farmers had to create more revenue to rebuild their lost homes. «Read more» Fired to perfection by our producer the multiple award-winning tea master Chen Yu Wen, the tea has been aged to perfection at our own den in Hong Kong. Net weight: 70g (2.5oz) in Kraft-alu pillow packPasha 2013, matured Pu’er shengcha cha bing
Compressed tea, Floral Aromas, Fuller Bodies, Neutral-Cool Energy, Pu'er teas, Stronger Tastes, Tea, YunnanZou Bing Liang’s master piece
In the first decade of my tea career I used to neglect shengcha puer as an over-hyped lot. Poor products flooded so much of the market that the category alienated itself from me as a tea lover. Pasha changed all that. Its beautiful complexity converted me. From there on I have made a conscious effort in screening true gems amidst crowds of trite. ( Isn’t that true in all other tea varieties as well?) Shengcha from various subregions now has earned a place in my own repertoire. That from Pasha, however, is still my most preferred. Master Zou’s ( Lao Tong Zhi ) team has certainly done a very good job in making this cha bing. This batch was exactly the same one that I tasted in his workshop in Yunnan and when I was converted and decided that I would carry the tea. These years of maturing have most wonderfully brought more depth and body to both the aroma and taste. We have set it at the lower market price available anywhere in the hope that more can experience this amazing tea. This tea is also available in a small portion as a part of Tea Taster's Box: Shengcha Pu'er Cha Bings. If you are interested, a loose leaf Pu'er shengcha also from Pasha is available in the shop: Pasha Old Tree