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Elegantly roasted, this traditional Hong Shui oolong exemplifies balance between exceptional leaf material and craftsmanship in tea-finishing.
Notes of sandalwood, singed flowers, anise, and an Autumn river.
Hong Shui literally means red water, and in Taiwan this category of oolong is the larger umbrella term for medium-roasted oolongs, that are made in the style that is particular to Dong Ding & Lugu township. This tea, however, is grown on Mei Shan in Jia Yi County, and uses the lovely and rich Jin Xuan cultivar.
I love this tea for its balance in roast and leaf presence. It has excellent texture and aroma, and is a wonderful value for the quality.
Brew this oolong with 200 degree water using 2 minute infusions. The first infusion will be a light preview of the floral notes, while later infusions will quickly bring out the depth of the roast.
