Red Water oolong
Regular price
€7,00
Price includes VAT.
Highly aromatic oolong with strong lingering fruitiness and a roasted character!
Red Water or "Hong Shui" is a old school style of oolong tea from Taiwan. It's not a particular cultivar nor from a certain region, but family of teas that a characterized by heavier oxidation, rolled shape and often a roasted character.
In essence, the style now referred to as “Hong Shui” has been present since the early days of Taiwanese oolong production. In the 19th and early 20th centuries, most oolongs were more deeply oxidized and traditionally charcoal-roasted. As lighter, greener high-mountain styles from areas such as Alishan and Lishan rose to prominence in the 1970s and 1980s, the term “Hong Shui” became more widely used to distinguish the older, more oxidized style — the kind that brews to a warm reddish hue.
Our spring harvest Hong Shui oolong was produced by family Chen in Mingjian using the Si Ji Chun "Four Seasons like Spring" cultivar. The garden is located 300-400 meters above sea level and is currently in organic transition. The tea is highly aromatic with a fruitiness that lingers for a really long time. It's easy to brew (traditional style oolong can be often tricky), has very low astringency and a wonderful roasted character.
Red Water or "Hong Shui" is a old school style of oolong tea from Taiwan. It's not a particular cultivar nor from a certain region, but family of teas that a characterized by heavier oxidation, rolled shape and often a roasted character.
In essence, the style now referred to as “Hong Shui” has been present since the early days of Taiwanese oolong production. In the 19th and early 20th centuries, most oolongs were more deeply oxidized and traditionally charcoal-roasted. As lighter, greener high-mountain styles from areas such as Alishan and Lishan rose to prominence in the 1970s and 1980s, the term “Hong Shui” became more widely used to distinguish the older, more oxidized style — the kind that brews to a warm reddish hue.
Our spring harvest Hong Shui oolong was produced by family Chen in Mingjian using the Si Ji Chun "Four Seasons like Spring" cultivar. The garden is located 300-400 meters above sea level and is currently in organic transition. The tea is highly aromatic with a fruitiness that lingers for a really long time. It's easy to brew (traditional style oolong can be often tricky), has very low astringency and a wonderful roasted character.