What our customers say

This tea exemplifies why Huangshan Maofeng is one of the most famous and prized green teas anywhere in the world. This specific offering from Tea Hong is a real chameleon in the cup, with a symphony of nuanced layers and a complex, evolving aftertaste that gracefully lingers.

The leaf quality is nothing short of exceptional, showcasing a caliber of Huangshan Maofeng that is a rare find in today’s market. Every stage, from plucking to frying, has been executed with a flawless precision that speaks volumes of the skilled craftsmanship involved. The meticulous attention to detail, from the delicate thin-red line at the leaf’s base to the uniform searing and blistering of the leaves, results in a tea that captures a spectrum of flavors seldom encountered in other examples.

The depth of flavors and the overall complexity here is something I would expect to find in an oolong. It is quite remarkable to me how much this green tea has going on.

It’s mildly nutty, with hints of cereal grains and mung beans wafting up off the wet leaf, but it’s also soft and floral, with a smooth mouthfeel and a creamy texture. There’s also some undertones of fresh thistle and pine needles, just enough to keep the flavor profile crisp and bright without losing any of its delicate qualities.

This is easily one of the best green teas I’ve ever had.

The very first Phoenix tea that really “rocks” me.
The first impression from the strong infusion of gongfu approach is, it rocks! It hits hard in the very first sense then mellows out in toasty grains and finishes with concentrated cool fruity sensation. The finish itself is very long, sweet, like a good stone fruit.
And, yes, it rocks. It’s energy stimulates my entire sense and seems to expand it further but not too hasty. I’m glad to meet this tea.

Brief (few seconds) steeps in 90 Celcius water.
Liquor is a clear golden brown in visual.
Taste is of a sweet smoke in aroma with a sweet spice aftertaste.
If you let it cool down a bit, the sweet aftertaste is more pronounced.
A slight dryness to the mouthfeel.
Empty cup leaves an aromatic sweet smell of burnt sugar.
Wet leaves are brown-black in tone, giving off a dark baked bread aroma.
This tea withstands so many steeps, and I think bold enough in flavour to be made into iced tea.

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.

This is really good Baozhong, I compared it to a competition-grade version that was grown in Nangang and won second place at a tournament in Pinglin – and I have to say this one is just as good.

First off, the leaf quality is superb. Wholesome, meticulously crafted leaves that are uniform and very consistent. They open up slowly and gradually unfurl, revealing a deep and rich, emerald-green color to the leaves. These are clearly processed well without excessive bruising. In the cup, this tea resists high temperatures well and is flexible enough to reveal deeper layers of the flavor profile whether you like brewing it with cooler temperatures or near-boiling.

There are some differences in the cup between this and the competition-grade – this one is more floral and has a more pronounced minerality, with an aftertaste that is reminiscent of honeyed nuts – like walnuts, or almonds. It’s not as buttery or creamy, but I appreciate the depth of the rich floral notes of this one slightly more anyways, and the contrast provided by the minerality which creates a brothy quality that adds another dimension of enjoyability to the whole experience.

There are undertones of sea plants – kombu, sea lettuce, dulse – that accentuate the minerality and add a thick umami layer to the flavor profile that is just exquisite. There’s so much going on – delicate notes of lilac that are persistent on the palate from initial sip to aftertaste, sweetness in the body across all temperature ranges, and hints of seaweed and minerality from start to finish that never become overbearing.

I enjoy looking at these leaves after I brew them up, they are very high quality and you can tell by how glossy and plump they remain even after being pushed to the limit.

If you like this tea, make sure you check out the Shiguping Wulong and Jade Orchid over in the Fenghuang oolong section of Tea Hong’s catalog.

A fine Shu

Whether in the gaiwan or a common earthenware tea pot, this shu infuses dark and flavorful, sweet and inviting with no astringency to speak of. Re-infuses well even at 1g to 100ml ratio. Goes smoothly with savory meals and is very attractive on its own.

M.