EN
Ba Gua Hong Shui is a Taiwanese oolong with a long roast and a honeyed character. "Hong shui" literally means "red water" and refers to the traditional style of heavily oxidized, intensely roasted Taiwanese oolong. The leaves for this batch were picked on organic plantations.
The tea was made by a maker who has won repeated awards at Dong Ding oolong competitions. The brew is lighter than the color of the leaf would suggest, a sign of a long, multi-stage and very gentle roast. If you like teas with a pronounced baked flavor, you will appreciate it for its balance of quality and taste.
Characteristics
- Type: oolong, heavily oxidized and roasted (Hong Shui)
- Country and region: Taiwan, Nantou County, Ba Gua plateau, near Mingjian
- Harvest: May 2026, spring picking
- Cultivation: organic plantations
- Taste: honeyed
- Aroma: baked, sweet
Aroma and Taste
Dry leaf: an intense aroma of roasted leaf.
Brew: a buckwheat honey flavor; hints of incense linger on the gaiwan lid.
Aftertaste: warm, honeyed and baked.
Why You'll Love It
A warming oolong with a distinct roast, well suited to cold weather and unhurried evening tea sessions. It opens up well in a gaiwan as well as with classic Western-style brewing.
How to Brew
Gongfu brewing (gaiwan):
- Tea: about 5 g per 100-120 ml
- Water: 95 °C
- Time: 10-15 s for the first infusion, then increase gradually
Western-style brewing:
- Tea: about 3 g per 200 ml
- Water: 95 °C
- Time: 3-5 min
Storage
Store in a tightly closed jar in a dry, dark place, away from moisture and strong odors.