Speciality tea oolong, Taiwanese oolong. Hong Shui, Red Water Oolong

Description

Taiwanese Hong Shui, or “Red Water,” stands on the border of two worlds. It is oxidized so much that it could be considered a black tea, yet it is produced and rolled with the finesse typical of oolongs. As a result, it draws the best from both worlds: it has a honey-like sweetness and depth of black tea, as well as the light, noble texture characteristic of oolongs.

It’s probably the most approachable of the oolongs in our selection! It’s pleasant and simple in flavor, very, very sweet, and easy to brew. Like any oolong, it is also resilient; the leaves can be steeped multiple times. The exceptionally high roasting gives this tea a warm, comforting character.

Harvest: Spring 2024
Origin: Bagua, Taiwan
Cultivar: Si Ji Chun
Profile: cinnamon, raisins, caramelized sugar

Additional information

Kolor	Oolong
Kraj pochodzenia	Taiwan
Weight	50g, 250g

Our impressions

Antoni

There are some teas that one always feels like drinking, regardless of the weather, mood, or personality. There are such teas, but I cannot name any other than Hong Shui

Brewing methods

Western style:

5g/250ml water

95°C

I steep: 2 min / II steep: 3 min / III steep: 5 min

Gongfu style:

6g/100ml water

95°C

I steep: 10 s / II steep: 10 s / III steep: 10 s / IV steep: 15 s / add additional time with every following steep

High glass:

1g/100ml water

95°C

I steep: Watch the beautiful dance of the leaves and wait until they fall to the bottom on their own, then drink 2/3 of the volume of the glass / II steep: Refill the remaining 1/3 of the infusion with fresh boiling water.