What our customers say

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.

This quickly became my favorite Gaiwan.

The design is wonderful and reminds us to connect with nature. It is easy to decant due to the perfect shape of the lid.

The only wish I would have is for a slightly smaller version of the same design, maybe around 100ml for smaller gongfu sessions.

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

Beautiful amber color

I get great satisfaction comparing the dry bark-like strands to the plump infused leaves that grow and expand, coming alive in the gaiwan. For an American who is used to powder in a tea bag, this is quite an epiphany. I can never go back to tea bags now. Tea Hong has spoiled me forever. The fragrant taste on the upper palate and into the nasal area is a religious experience.

Thank you for such wonderful quality

Before I actually opened the pack and infuse the tea, I never knew tea can be so wonderful! Thank you

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.