Hong Shui Red Water

Taiwanese oolong with a high degree of fermentation, close to black tea. Such oolongs are also called "red-water" oolongs.

Aroma: Fruity, jammy, bready, with a honeyed note.

Taste: Soft yet rich and full-bodied, with hints of fruits, berries, and baked goods. Noble and complex, reminiscent of fine Taiwanese black teas.

Effects: Harmonious, balancing, and gently warming.

Harvest: 2024.

How to Brew: Suitable for infusions, steeping, or even boiling à la Lu Yu. Experiment to find your preferred method. Warm your teaware. For infusion, use 5 grams of tea per 100 ml of water. For steeping or boiling, use 1 gram per 100 ml of water.