Hong Shui

Hong Shui, Chinese for "Red Water", is a processing method. It is closely tied to the processing techniques found in Dong Ding Mountain in Lugu and the surrounding villages. The term Hong Shui originally referred to teas produced outside of dong Ding Shan using their production methods in order to win tea competitions.

This year's Hong Shui was produced in Maokong with leaves grown on Dong Ding Shan. This tea was produced by Mr. Chang, our friend's father. He also produces our Tie Guan Yin oolong and Tie Guan Yin red tea

Recommended brewing:
5g of tea; 120ml of water
90 degrees celcius
1.5 minute first infusion