100g Taiwan Wuyi Hong Shui Oolong Tea Cake
This is a rich fruity oolong with a roasted tone presented in a easy to store 100g cake
An important note on this tea...
THIS IS NOT A 'ROCK TEA' : We talk about Hong Shui Tea in this blog and how this style is the 'maocha' or base tea used to make traditional Dong Ding. The name is perhaps a nod to its fruity fragrant tones. If you were to drink our Taiwan Style Hong Shui you would perhaps already note a similarity in tone to some of our Rock Teas. This Taiwan 'Wuyi' Cultivar Hong Shui Oolong tea is slightly different in that it is made from a 'Wuyi Cultivar' that is, one originating in Wuyi- you can read more about how this cultivar came to be in Taiwan in our blog on Taiwanese cultivars .
Tea Maker : Lai brothers [High Oxidation] Baked by Yu Wen
Leaf Origin : Wuyi section of the Lai brothers. Mei Shan, Jia Yi County, 600-800meter above sea level. Roughly 1 hectare
Cultivar : Taiwan Wuyi Cultivar - this is a slow growing cultivar with only a few plucking a year [please read more on Taiwanese cultivars by clicking on this link]
Plucking standard : Hand Picked
Compression : Winter 2020
Processing : High Oxidation, Baked, Rolled Style
To learn more about our partnerships in Taiwan and who we work with to bring you these great teas please do head over to our blog > what you read here is just part of our commitment to greater transparency in tea.
Notes on Compression :
How to prepare this tea [Gong Fu Style]...
Amount of tea per cup (200 ml): 5-7g (one tea caddy spoon)
Temperature of water: 90℃ / 194℉
Infusion / brewing time: 30 seconds initially, then longer according to taste
Number of infusions: Multiple