HONG SHUI
RED WATER
WULONG
★ PESTICIDE-FREE GARDENING
Baguashan, Nantou, Taiwan
This unique Taiwanese tea is also known as Red Wulong. Made from high-quality highland raw material and using a traditional processing method, this tea has a unique deep aroma and taste. A highest-mastery tea, a true piece of art. MORE
AROMA
Berries, bread
TASTE
Honey, baked fruits
CULTIVAR: Qing Xin
HARVEST: Spring, 2022
WULONG
★ PESTICIDE-FREE GARDENING
Baguashan, Nantou, Taiwan
This unique Taiwanese tea is also known as Red Wulong. Made from high-quality highland raw material and using a traditional processing method, this tea has a unique deep aroma and taste. A highest-mastery tea, a true piece of art. MORE
AROMA
Berries, bread
TASTE
Honey, baked fruits
CULTIVAR: Qing Xin
HARVEST: Spring, 2022
According to Chinese traditional medicine, Wulong reduces heat, revitalises the body, and has a harmonising effect. Wulong strengthens the immune system, regulates blood sugar levels, promotes proper digestion, lowers cholesterol levels, prevents the development of cancer cells, lowers stress, and improves mental health.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (GONGFU CHA) ★
Temperature: 90-99 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture 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!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
RED WATER from BAGUASHAN, NANTOU, TAIWAN
ORIGIN
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 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.
ORGANOLEPTICS
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 warm 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.
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 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.
ORGANOLEPTICS
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 warm 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.
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