IMG_5830 hong shui 2018 baili
IMG_5836 hong shui 2018IMG_5840 hongshui 2018IMG_5841 hong shui 2018IMG_5843 hong shui


Most of you know my Zhu Shan Hong Shui with pleasant fruity-roasty palette. This time I am coming to you with something different. Traditional Hong Shui from Lugu – very skilful oldschool processing with high level oxidation of leaves and rather light roasting. Tea is deeply mineral with amazing multi layered profile. When tasting this tea you will find lots of spicy cinnamon, plums and chocolate. Bitterness is pleasant when you infuse the tea for longer time. This is the tea perfect for aging.

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Product Description

Origin: 1200 m. above sea level, Lugu, Nantou, Taiwan

Harvest: April 2018

Cultivar: Qing Xing (Chin Shin)

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


10 g, 50 g, 100 g


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