Hong Shui
Hong Shui
Hong Shui means ‘Red Water’, as the liquor is a deep dark red, almost like a fully oxidised black tea than an oolong. But it is an oolong, one that has been heavily roasted over a charcoal fire to produce a smooth, robust, sweet tea that stands up well to many reinfusions.The flavour is rich, giving a full mouthfeel with notes of toasted almonds and sweet baked fruits. The aftertaste lingers long with flavours of nuts, honey and apricot. The flavours are complex but well-balanced, and would be an ideal companion to food as its robust character would complement many types of cuisine.
| Chinese Name | Hong Shui 红水(乌龙茶) |
|---|---|
| English Pronunciation | hong schway |
| Range | Connoisseur |
| Country | Taiwan |
| Year of Production | 2011 |
| Origin | Beipu, Hsinzhu County |
| Aroma | Charcoal and toasted nuts |
| Liquor | Rich red, almost like a black tea |
| Tasting Notes | Deep complex roasted and sweet flavours with a long-lasting sweet aftertaste |
| Quick Brewing Instructions | 1 tsp per cup (200ml); Water temperature: 85°C (185°F); Infuse for 2-4 mins |
