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 is a collaboration between our friend Yu Wen and her friend Mr. Chen. Mr. Chen produced the tea and Yu Wen finished it. This selection was oxidized at 30-40% with a medium roast level.
Recommended brewing: 5g of tea; 120ml of water 90 degrees celcius
1.5 minute first infusion