Broken, black nubs of ancient technique posses bushland smells of sticks and cracked earth. Colours of oxidised apple flesh and wintertime’s afternoon sun gleams in the glass. Wooded honey encircles citrus and floral flavours, pollen and embers on the tongue. Time, tradition, and technique. (Daniel Honan @thewineidealist)
Notes: A somewhat retro-style Dong Ding. Dong Ding is often thought of as Taiwan's original tea, when teas were first grown and made in Lugu Village. The Red Water oolong is how Dong Ding Oolong was originally crafted centuries ago. It is very time-consuming to make and only a few old tea makers know how to do it.
Hong Shui or ‘Red Water’ is a very highly oxidised high mountain oolong (90-95%). It is grown at an elevation of 1200 metres.
It has a smooth and well-balanced sweet flavour of baked fruit, with hints of plum. As its name suggests, it produces a rich coppery, reddish liquor. This is a superb oolong, which can be infused multiple times.
Origin: Lugu Village, Nantou, Taiwan
Quantity: 4g per 200 ml water (1 tsp per cup)
Steeping time: 2.5 minutes
Water temperature: 95°C
*This is a full leaf tea so is best steeped freely in a pot or cup, or a well sized infuser basket (not a ball infuser). The leaves can be infused multiple times.