Traditional charcoal roasted Hong Shui made from Jin Xuan bushes. After almost 5 years of storage this tea developed excellent aged character. It’s very rich and complex. Taste profile is dominated by notes of wood, frankincense, autumnal honey, some dried fruits and cocoa with gentle coconut flavors. Strong minerality reminds me good whisky. Silky, almost creamy texture. Aged Hong Shui with really unique character. 



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

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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