HONG SHUI
RED WATER
WULONG
★ PESTICIDE-FREE GARDENING
Baguashan, Nantou, Taiwan
Hong Shui is a traditional Taiwanese wulong tea from Taiwan, known for its balanced oxidation and medium roasting. The processing creates a harmonious profile where floral notes are integrated with warm, fruity, and lightly roasted nuances. This tea is valued for its smooth texture, depth, and a refined combination of sweetness, body, and aromatic complexity. MORE
AROMA
Berries, bread
TASTE
Honey, baked fruits
ALTITUDE: 1100 m
CULTIVAR: Jin Xuan (T-12)
HARVEST: Spring, 2025
WULONG
★ PESTICIDE-FREE GARDENING
Baguashan, Nantou, Taiwan
Hong Shui is a traditional Taiwanese wulong tea from Taiwan, known for its balanced oxidation and medium roasting. The processing creates a harmonious profile where floral notes are integrated with warm, fruity, and lightly roasted nuances. This tea is valued for its smooth texture, depth, and a refined combination of sweetness, body, and aromatic complexity. MORE
AROMA
Berries, bread
TASTE
Honey, baked fruits
ALTITUDE: 1100 m
CULTIVAR: Jin Xuan (T-12)
HARVEST: Spring, 2025
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 95-99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 95-99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Hong Shui is a traditional Taiwanese wulong tea produced in Taiwan, commonly associated with regions such as Nantou County. It is made primarily from cultivars like Qing Xin, selected for their ability to develop both aromatic complexity and structural depth. The name “Hong Shui,” meaning “red water,” refers to the deeper color of the infusion, reflecting a higher level of oxidation compared to lighter wulong styles.
The production follows the classical wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by a moderate roasting stage. The oxidation level is typically higher than that of green-style wulongs, while the roasting is more restrained than in heavily roasted teas. This balance allows the tea to develop a more integrated profile, combining both freshness and warmth.
Hong Shui occupies a distinctive position within Taiwanese tea culture as an intermediate style between lightly oxidized and heavily roasted wulongs. It is valued for its smooth texture, balanced structure, and layered aromatic expression. The tea offers a refined profile where floral, fruity, and lightly roasted notes are harmoniously combined, reflecting both traditional craftsmanship and the character of its origin.
TERROIR
Hong Shui is cultivated in the Baguashan area of Nantou County, located in central Taiwan. This region lies at low to mid elevations and is characterized by a humid subtropical climate, with warm temperatures, regular rainfall, and high humidity. These conditions support steady plant growth and allow for the development of leaves suitable for higher oxidation levels.
The terrain consists of gently rolling hills with well-drained soils rich in organic matter and minerals. These soils provide a balanced nutrient base, supporting the growth of cultivars such as Qing Xin while maintaining structural integrity in the leaves. The relatively moderate elevation contributes to a slightly faster growth cycle compared to high-mountain regions. Microclimate plays an important role, with consistent humidity, moderate sunlight exposure, and stable air circulation regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, supporting both softness and underlying structure. The environmental conditions favor the development of leaves that respond well to controlled oxidation and moderate roasting.
Another important aspect is the interaction between terroir and processing. The composition of leaves grown in Baguashan directly influences the outcome of oxidation and roasting stages, allowing the development of the characteristic Hong Shui profile. This integration ensures that the final tea expresses both the regional environment and the refined balance between freshness, depth, and warmth.
ORGANOLEPTICS
The dry leaf is semi-rolled with a slightly twisted form, showing tones from dark green to brown with a matte surface, reflecting moderate oxidation and roasting. The aroma of the dry leaves is warm and inviting, with notes of dried fruit, baked apple, honey, and a light roasted nuance. In a preheated teapot, the leaves begin to open from the first infusion, releasing a layered aromatic profile where fruity sweetness is supported by gentle roasted and floral undertones. As the infusion develops, the aroma becomes more integrated, combining soft caramelized notes with a rounded, slightly woody depth.
The aroma of the liquor is rich and smooth, with a harmonious combination of dried fruit, honey, and lightly roasted notes. The taste is balanced and structured, with a medium body and a soft, slightly viscous texture. A natural sweetness forms the core of the profile, supported by notes of ripe fruit, light caramel, and a mild, well-integrated astringency that adds definition. The Hong Shui style is reflected in the balance between warmth and freshness. The aftertaste is long and persistent, with a returning sweetness and a gentle, slightly roasted finish. In the empty cup after drinking, a delicate fruity and honeyed aroma remains, leaving a refined and rounded final impression.
Hong Shui is a traditional Taiwanese wulong tea produced in Taiwan, commonly associated with regions such as Nantou County. It is made primarily from cultivars like Qing Xin, selected for their ability to develop both aromatic complexity and structural depth. The name “Hong Shui,” meaning “red water,” refers to the deeper color of the infusion, reflecting a higher level of oxidation compared to lighter wulong styles.
The production follows the classical wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by a moderate roasting stage. The oxidation level is typically higher than that of green-style wulongs, while the roasting is more restrained than in heavily roasted teas. This balance allows the tea to develop a more integrated profile, combining both freshness and warmth.
Hong Shui occupies a distinctive position within Taiwanese tea culture as an intermediate style between lightly oxidized and heavily roasted wulongs. It is valued for its smooth texture, balanced structure, and layered aromatic expression. The tea offers a refined profile where floral, fruity, and lightly roasted notes are harmoniously combined, reflecting both traditional craftsmanship and the character of its origin.
TERROIR
Hong Shui is cultivated in the Baguashan area of Nantou County, located in central Taiwan. This region lies at low to mid elevations and is characterized by a humid subtropical climate, with warm temperatures, regular rainfall, and high humidity. These conditions support steady plant growth and allow for the development of leaves suitable for higher oxidation levels.
The terrain consists of gently rolling hills with well-drained soils rich in organic matter and minerals. These soils provide a balanced nutrient base, supporting the growth of cultivars such as Qing Xin while maintaining structural integrity in the leaves. The relatively moderate elevation contributes to a slightly faster growth cycle compared to high-mountain regions. Microclimate plays an important role, with consistent humidity, moderate sunlight exposure, and stable air circulation regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, supporting both softness and underlying structure. The environmental conditions favor the development of leaves that respond well to controlled oxidation and moderate roasting.
Another important aspect is the interaction between terroir and processing. The composition of leaves grown in Baguashan directly influences the outcome of oxidation and roasting stages, allowing the development of the characteristic Hong Shui profile. This integration ensures that the final tea expresses both the regional environment and the refined balance between freshness, depth, and warmth.
ORGANOLEPTICS
The dry leaf is semi-rolled with a slightly twisted form, showing tones from dark green to brown with a matte surface, reflecting moderate oxidation and roasting. The aroma of the dry leaves is warm and inviting, with notes of dried fruit, baked apple, honey, and a light roasted nuance. In a preheated teapot, the leaves begin to open from the first infusion, releasing a layered aromatic profile where fruity sweetness is supported by gentle roasted and floral undertones. As the infusion develops, the aroma becomes more integrated, combining soft caramelized notes with a rounded, slightly woody depth.
The aroma of the liquor is rich and smooth, with a harmonious combination of dried fruit, honey, and lightly roasted notes. The taste is balanced and structured, with a medium body and a soft, slightly viscous texture. A natural sweetness forms the core of the profile, supported by notes of ripe fruit, light caramel, and a mild, well-integrated astringency that adds definition. The Hong Shui style is reflected in the balance between warmth and freshness. The aftertaste is long and persistent, with a returning sweetness and a gentle, slightly roasted finish. In the empty cup after drinking, a delicate fruity and honeyed aroma remains, leaving a refined and rounded final impression.
WULONG
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