Hong Shui, also known as Red Wulong, is a special type of wulong produced mainly in Taiwan. This is the Highest Mastery Tea, as well as one of the main representatives of Taiwanese-style tea. Thanks to the high altitude, special climate, and soil, these tea leaves are of better quality than tea grown in lowlands. Taiwanese tea masters have been creating special tea for more than 300 years and have their own processing secrets, which makes Taiwanese tea very special. With traditional processing, high oxidisation, and medium-level roasts, this tea represents a unique flavour profile. Everything is made with love and passion. As a result, we have a unique tea with multifaceted organoleptic properties, as well as calming and harmonising effects. This type of tea needs special skills and attention to appreciate its full potential. Every time I deal with this tea, it opens up differently and brings new emotions.
These precisely spherically rolled tea leaves smell incredibly strong and sweet. Speaking of aroma, this tea shines with its bakery notes like rusk, dough, berry jam, and raisins. After keeping this tea in a warmed teapot, the aroma develops into baked fruits and woody notes. You can feel the fire and wood that was used during the traditional roasting. Right after rinsing, the aroma transforms into something fascinating 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, grapes, and even whiskey. The taste is deep and thick, with a tender oily texture. Notes of baked fruits, light tobacco notes, and lokum (Turkish delight). The fragrance in the aroma cup is sugary sweet with notes of berries, rose wine, and ice cream. Long-lasting sweet aftertaste.