What our customers say

A very soft and round oolong with plenty of depth to appreciate. Don’t let its silky texture or its remarkable resistance to high temperatures & long steep times fool you – this is actually quite a complex gastronomical experience, one that is ridiculously easy to brew up.

I find the focal point of this tea to be its silky-smooth, buttery-soft body… it’s just such a thick and luscious sensation that greets you right when you take a sip, and hangs out on the palate even long into the aftertaste.

In terms of the flavor profile, I get overt and thick notes of mango flesh – bright, fresh, tropical and dank, with sweet undertones of plums and berries, plus soft hints of spices like cinnamon or nutmeg. The thick note of mango flesh is intertwined with the buttery-smooth body of this tea, the two seem inseparable in the cup, and even the lingering sweetness in the aftertaste these two notes continue to be present in unison.

The aroma coming off the bottom of an empty cup, as its cooling, has a distinct herbaceous quality to it, reminiscent of sweet pine, rosemary, and sage. There’s some pineapple fruitiness in there somewhere too.

The leaf quality is superb. The leaves are quite large, processed very uniformly, and not over-compressed. They unfurl slowly and reveal thick, full leaves that were clearly handled well in every step of the making of this tea.

This is very complex oolong – especially considering Si Ji Chun is a rather generic cultivar. It’s popular because, as its name suggests, it can be harvested in all four seasons which makes it ideal for mass production in all of Taiwan’s tea-growing regions. The market is saturated with Si Ji Chun that, at best, is acceptable quality. It’s difficult to find truly exceptional representations of a cultivar that is ultimately intended for mass production.

This, however, is about as premium as Si Ji Chun gets. The price is quite humble considering this tea is a flavor bomb that is impossible to over-brew. However you brew it up you’re likely going to have a really good cup.

This is a top-shelf umami bomb with a nice felt effect in the body and mind. Anji Baicha is a special cultivar, not only for its distinct appearance due to a genetic mutation, but also its unique molecular composition.

The cultivar used to make the authentic version of this tea is rich in L-theanine and amino acids. As a result of the genetic mutation which limits chlorophyll biosynthesis, more of the building blocks for this green pigment are shuffled off to producing amino acids which give Anji Baicha its characteristically thick, brothy like qualities and savory mouthfeel. Even the aroma coming off the dry leaf is mesmerizing in its pungency.

In the cup, the flavor profile of Tea Hong’s Anji Baicha is superb – even though the mouthfeel is so thick you could cut it with a knife, it still manages to capture and hold many delicate flavors in perfect harmony with each other. There’s some distinct sweetness, an herbaceous quality, creamy florals and warm spices that sit in perfect unison on top of a colossal wave of umami that sits deeply in the body and really relaxes the mind.

The aftertaste is lubricating and does not dry the palate out. This “wetting” effect amplifies the length of the aftertaste and keeps the amino acids coating the tongue and extending that powerful umami quality long after the session is over.

The sensations felt in the body are wonderful, and I think one of the primary reasons why anybody and everybody should try this tea. The high concentration of amino acids induces a state of being calm yet alert, relaxed yet focused.

If you have never tried Anji Baicha before, this is the one to try, because it is a top-shelf representation of the cultivar at a very modest price. Quality of this caliber is pretty much always more expensive.

Excellent Tea

Good orchid aroma with a clear floral and cinnamon flavor. Good huigan, body, and thickness in the mouth. Smooth, slightly sour taste which is extremely pleasant. Short gongfu brews produce depth of flavor, revealing layers of mineral and sweet flavors. One of the best Rou Gui’s I’ve ever had.

Indeed, the experience of taste can be a very subjective matter. As you have pointed out the infusion method matters. A different way will most definitely give you another experience. I am glad you have enjoyed the tea, every batch of which has taken me so much work to finalise.
Leo Kwan

I find it amazing that you, as such a committed oolong drinker, could adapt to the entirely different sensory dimension of an ancient style green tea to give an account of such detailed taste experience. Amongst all our green tea selections, Luan Guapian and Bamboo Leaf are two most “untamed” style of tea. Particularly for people who grew up in a culture of teabags, tea mixes or bottled tea, as I dare to point out cultural-incorrectedly, these teas can be nakedly too real in their embodiment of the raw tea-ness ( more so even than pu’er maocha in many ways ). Yet your words describe so intricately its wonders the same of which have convinced me to include them in my repertoire. I hope more could have the same open-mindedness in the epicurean sphere of tea. Maybe it will then be a much more peaceful world.

Amazing scent of jasmine and a wonderful green tea

Believe me, this is better than walking in a jasmine garden coz I have done it before when the flowers were in full bloom. This tea smells cleaner, yet a lot more fragrant! The taste of the green tea is gentle, smooth and complex. I have never had any green tea tasting so sophisticated. This is a most awesome tea experience for me.