Fang Ting

Fang Ting brings more than eighteen years of focused experience to tea.dog, with a particular mastery of aged oolong — especially Tiěguānyīn (铁观音) that has spent decades in traditional Hong Kong storage. Raised in Hénán (河南), she first encountered Anxi oolong as a student and later returned to apprentice under Master Chen Zhi Tong in 2005, learning the precise rolling and low-temperature roasting that define authentic Guanyin. Her palate, however, gravitates toward the quiet complexity of aged versions: teas that have shed their floral youth for deep plum, sandalwood, and cooling camphor notes.

At tea.dog, Fang Ting curates the watchlist for rare vintage oolong arrivals, alerting collectors when a pristine 1990s Tiěguānyīn or a small-batch Lǎo Cōng Shuǐ Xiān (老丛水仙) appears in a regional auction. Her thread “Vintage tieguanyin — the quiet corner of the aged-tea world” is the community’s anchor for provenance research, storage debates, and blind cupping notes. She encourages members to cross-reference aged sheng puerh records on puerh.app, finding structural parallels between well-stored oolong and Yunnan compressed teas. Her own cupping archive is housed on tea.community, with hundreds of annotated sessions dating back to 2011.

Fang Ting also teaches quarterly comparative tasting workshops at tea.school, where she walks students through verticals of the same producer’s Tiěguānyīn across vintages, and leads advanced modules on storage markers — tea cake wrapper staining, inner ticket deterioration, and mouth-coating texture shifts. Outside oolong, she maintains deep fluency in Henan green teas like Xìn Yáng Máo Jiān (信阳毛尖) and works closely with Zhou Xiang on cross-category cupping protocols that include yellow and black teas, ensuring a rigorous, multi-origin approach to quality assessment. Every recommendation she makes on tea.dog draws on this wide lens, always aiming to connect drinkers with teas that carry a clear, traceable story.