EN
Hong Shui (台湾红水乌龙) is a Taiwanese oolong whose name translates as "red water." It hints at the dark color of the liquor and the richness of the flavor. The tea is made in the mountains of Taiwan, where the plantations lie at elevations of 600 to 1200 meters.
The leaves are rolled into long, curved dark brown strands with thin stems; they are large and evenly processed. The loose leaf form suits gongfu brewing and lets you adjust the strength more precisely.
Characteristics
- Type: oolong, Taiwan
- Region: mountains of Taiwan, elevation 600–1200 m
- Leaf: long, curved dark brown strands with stems
- Liquor color: dark brown with ruby glints
- Holds up to: 8–10 infusions
- Sold: by weight
Aroma and Taste
Dry leaf. An intense honey scent with shades of trees after rain and cereal cookies.
Infusion. A rich, velvety taste: honey, cereal cookie, a light woody bitterness. The aroma opens with wild berries and a subtle spirituous note.
Aftertaste. Long and slightly sweet, with spicy shades.
Why You'll Love It
- warming and relaxing, especially in cold weather;
- holds up to 8–10 infusions;
- suits unhurried, meditative tea time;
- the bright dark liquor looks beautiful in clear glassware.
How to Brew
Gongfu brewing (gaiwan or small teapot):
- leaf: 7 g per 100–120 ml;
- water: 95–100 °C;
- first infusion: 5–10 s, then add a few seconds each time.
Western-style brewing (teapot or heat-resistant mug):
- leaf: 3 g per 200 ml;
- water: 95 °C;
- time: 3–5 min.
Start with short infusions of 5–10 seconds, then gradually increase the time. A gaiwan or a Yixing teapot works well.
Storage
Store the tea in tightly closed packaging in a dry, cool place, away from direct light and foreign odors.