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Hong Shui

Hong Shui


Hong Shui, a once traditional way of producing Dong Ding oolongs, translates to “Red Water” in Mandarin. Dong Ding oolong teas aren’t often produced in this manner anymore, which is why there is a label for teas that are.

This year's Hong Shui was produced with a different cultivar. Instead of the Jin Xuan cultivar, the Si Ji Chun (4 Seasons) was used. The Si Ji Chun is grown at a lower elevation, is oxidized at a higher rate, and goes through 12 hours of roasting.
This lot was a collaboration between my friend Yu-Wen who roasted the tea and the producer Mr. Chen.

Harvest: April, 2019
Origin: Mingjian, Nantou, Taiwan
Cultivar: Jin Xuan
What we taste: Rose Petal, Lychee, Coconut Sugar
Recommended brewing:
4g of tea; 120ml of water
90 degrees celcius
1.5 minute first infusion

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