2020 batch comes from the same garden but it’s little bit less oxidized comparing to 2019. Tea is more into honey notes with pleasant bright fruity nuances.

The story behind this tea is quite surprising cause I didn’t buy it from the farmer or even tea seller.

I found that tea in Kaohsiung during my evening walks in the city. I just spotted the shop with amazing antiques – Yixing teapots from 19th century till the late Factory #1 time, old Tetsubins and Japanese “Hagi” teaware. Most of the goods in the shop were extremely expensive buy I was kindly invited by the shop owner to sit and taste some tea.

We were talking by translator I had in the phone sipping really delicious oolong.

What I know about this tea: it was “custom made” for the shop owner from organic, high mountain garden in Li Shan during the spring 202-.

You know, most of the leaves from Li Shan are processed into very green style high mountain oolongs but this one was made in the Hong Shui style with beautifully rolled small leaves.

This tea belongs to the category of “bug bitten” oolongs. Some of Hong Shui oolongs are notable as it requires the leaf to be bitten by jassids just like Oriental Beauty (Bai Hao Oolong) The tea plant responds by releasing more polyphenols into the leaves, resulting in flowery and honey like flavours.

This tea has it all! It’s gentle and sweet like high mountain oolong with oily texture and amazing body full of honey and fruity flavors.

it for me something like marriage of oriental beauty with taiwanese hongcha and high mountain oolong.
It’s a special treat. Shining star amongst Hong Shui oolongs I have ever had.
Please use boiling water and short time infusions.



Origin: lower parts of Li Shan mountain,  Heping District, Taichung, Taiwan

Harvest: Spring 2020

Varietal: Qing Xin (Chin Shin)

Temperature of water and amount of leaves: 95-100 C 5-7g/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 10-15 seconds in each next brewing. You can prepare at least 8 nice brewings!

Additional information


30 g, 10 g, 50 g, 100 g


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