Taiwan 'Wuyi' Cultivar Hong Shui Oolong Tea
A complex aromatic darker oolong with smooth strong fruity mineral tones which develop through the infusions
If you like this tea you may also enjoy our Taiwanese Style Hong Shui or Shui Xian
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 . Mr Zhi has one of the last remaining gardens of Wuyi bushes in Nantou
Tea Maker : Mr. Zhi Baked by : Yu Wen
Leaf Origin : Mr. Zhi - Baguashan, Nantou
Harvest Time : Feb 2021
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
Processing : High Oxidation, Baked, Rolled Style
This tea is the product of the highly networked tea system in Taiwan : in this case the tea is grown and initially processed by one family before being finished by another. 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.
How to prepare tea [Gaiwan or Taiwan Travel Set]
Amount of tea per pot : 2.5g
Water temperature: 100 C
Infusion / brewing time: 1-2 minutes
Number of infusions: 4+
How to enjoy: No sugar, no milk.
How to prepare tea [Western Style]
Amount of tea per cup (200 ml) - 5g (2 teaspoon)
Temperature of water - 100℃
Infusion time - 2-3 mins 1st infusion, 2 minute afterwards
Number of infusions 4 +
There is a depth of flavour that develops over multiple infusions of the same leaves.
How to enjoy - No milk, no sugar