This aged, well oxidized Hong Shui comes from the same farmer like 2014 Lu Shan Charcoal Roasted Jin Xuan Hong Shui we sold out recently.

Dark brown leaves with olive green and copper glimmers smell like raisins, dark chocolate and wood.

Liquor is fullbodied and well balanced with notes of autumn honey, dried berries, caramel, cocoa and wood.

More than 7 years of dry storage led the tea into some “aged”, mineral profile.

Dark side of Hong Shui oolong.

Origin: Lu Shan, Ren’ai, Nantou, Taiwan.
Harvest: Spring 2014
Tea cultivar Qing Xin



Temperature of water and amount of leaves: 100 C 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 20-25 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


30 g, 10 g, 50 g, 100 g


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