Excellent example of well-made quite high oxidized and roasted Hong Shui. This complex Hong Shui will bring you many aromas and flavours: cereal, honey, nuts enriched by the notes of summer lane and some hints of fruits like strawberries. So many things to discover!

Tea is opening slowly – you can feel the full beauty of Hong Shui after at least 3-4 infustions. 

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Product Description

Origin: 350 above sea level, Zhu Shan (Bamboo Mt.), Nantou county, Taiwan

Harvest/Vintage: May 2017

Roasting: October 2017

Varietal: Jin Xuan (TTES.12)

Temperature of water and amount of leaves: 100 C 5-6g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 15-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8-10 nice brewings!

Additional Information


50 g, 100 g


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