Hong Shui, 2022
Hong Shui | „Red Water”
Mingjian, Nantou, Taiwan
Hong Shui, also known as Red Wulong, is a special type of wulong produced mainly in Taiwan. Highest Mastery Tea, one of the main representatives of Taiwanese style tea. Thanks to high altitude, special climate and soil this tea leaves are higher quality then tea grown in a lowland. Taiwanese tea masters create special tea for more than 300 years and have their own processing secrets, what makes Taiwanese tea very special. Traditionally processed, highly oxidized and medium roasted, this tea represents a unique flavour profile. Everything is made with love and passion. As a result, we have a unique tea with a multifaceted organoleptic property as well as calming, even harmonizing effect. This type of tea needs special skills and attention to appreciate it as much as possible. Every time I deal with this tea, it opens up differently and brings more new emotions.
Spherically twisted accurate tea leaves smells incredibly strong and sweet. Speaking about aroma, this tea starts to shine with bakery notes like rusk, dough, berry jam and raisins. After keeping this tea in a warmed teapot, aroma develop into baked fruits and woody notes. You can feel fire and wood used during traditional roasting. Right after rinsing, aroma changes into something amazing and multifaceted. During the whole tea session, It is possible to find dozens of notes and nuances. Plum, apple pie, cinnamon, honey, watermelon, exotic fruits, grape and even whiskey. The taste is deep and thick, with tender oily texture. Baked fruits, light tobacco notes and lokum (Turkish delight). Fragrance in aroma cup is sugary sweet with notes of berries, rose wine, ice cream. Long-lasting sweet aftertaste.
Cultivar: Qing Xin
Harvest: Spring, 2022.
