Hong Shui Oolong

Traditionally processed tea comes from Mr. Chen´s farm, who grows tea bushes in a harmony with nature without using any chemicals. We label his teas as Natural Farming. Quite dark leaves rolled into small regular balls. Higher level of oxidation and following baking. Golden orange in a cup with a pleasant sweetness and well-balanced combination of dried fruit tones (apricot, dates, plums) and a hint of a caramel roasted flavor. Very long sweet nutty aftertaste.
Local name: 紅水烏龍茶
Cultivar: Sijichun
Origin: Ming Jian, Nantou County, Taiwan
Altitude: 300 – 350 m
Oxidation level: 30 – 40 %
Farmer: Mr. Chen (Natural Farming)

How to brew Hong Shui Oolong

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 30 seconds and in the following three infusions, you steep the leaves for 40, 60, and 90 seconds, respectively.