Comparing with Dong Ding, Hong Shui is roasted and has a higher oxidation level. The roasting part of the process demands the skills of a seasoned tea master to properly bring out the body and fragrance of Hong Shui. This laborious roasting step lets Hong Shui have a longer shelf life.
The name Hong Shui means 'red water' for the orange color tea. Although it is a nice tea for daily consumption, this particular Hong Shui is not exceptional. It gives the impression of Qi Lan from Wuyi, China, and Sow Mei white tea.
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| Hong Shui |
Type: Oolong Producing Country: Taiwan Preparation: 90°C 4 Min
Dry Leaf: The brown beads have notes of roasted juicy fruits.
Wet Leaf: The scent of wet leaves can be described as roasted grains with some white flowers.
Liquor: The tea is orange or amber. It is medium-bodied. Roasted flavors dominate immediately but then plum bouquet emerges. It is not as silky smooth as Dong Ding but is still nice.
Tee Score: 3 out of 5
