This tea is unique for many reasons. I don’t know where to start from.

Our Hong Xin Oolong comes from Yong Long Village which is the heart of traditional Dong Ding production area.

Hong Xin is an unique, rare and old cultivar – it’s considered as old original Tie Guan Yin.

Nowadays you can find Hong Xin Wai Wei Tao bushes in Muzha, Yong Long and Shan Lin Xi, but only few farmers still cultivate them.

The tea we wish to offer was produced in so-called competition style. Only small and young handpicked leaves were used to make this oolong. Stems were removed, which is also typical for competition grade oolongs. Thanks to the picking style, the tea is strong, full bodied, vivid and thick.

Additionally it was medium roasted over longan charcoal by rewarded masted of roasting- Mr. Wang Chi Yu. It was the custom roast made on our special request.

So this tea is only available at TheTea. You won’t find it anywhere.

Taste and aroma: burned sour fruits marmalade, honey, hazelnuts, wood, incenses and pleasant mineral notes. Mineral vibe is present not only because of roasting level but especially because of  old, traditional Hong Xin bush.



Origin: Yong Long,  Dong Ding area, Lugu, Nantou, Tajwan.
Harvest: Winter 2021
Tea cultivar Hong Xin Wai Wei Tao – considered as original, traditional Tie Guan Yin bush.

Temperature of water and amount of leaves: 100 C 4-5g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 20-25 second. We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8-10 nice brewings!

Additional information


14g, 30 g, 50 g, 100 g


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