Harvest time: April, 2025
Origin: Baguashan, Nantou County, Taiwan
Garden height: 250 m
Cultivar: Xi Ji Chun
Picking Method: Manual
Degree of oxidation: medium
Hong Shui is a tea that will especially appeal to lovers of deeper oxidized Wuyi-style oolongs and Phoenix teas from China. It is a layered, sumptuous tea that opens slowly and takes time to show all its nuances of taste, texture and aroma. Each infusion reveals a new dimension, and its deep, reddish-brown color immediately catches the eye. The aroma is intertwined with spices, roasted caramel, toasted nutty tones and soft, almost musky notes.
Hong Shui is not a tea that is imposed at first. It requires patience and openness, because its full beauty is only revealed through multiple overflows. This tea is signed by tea refining expert Yuwen, bringing a sumptuous new roast made from a combination of cultivars in which one is the famous Si Ji Chun, while the other remains a kept secret of the master. It was roasted in June 2025, from a spring leaf specially selected for this purpose.
Lot 1213 is produced from the leaf of the cultivar Si Ji Chun (Four Seasons), processed to achieve a traditional level of oxidation that gives an authentic Hong Shui character. After harvesting, the tea is left to soften and mature for one season, and then the master roasts it to the perfect balance. The result is a tea that exudes dedication, knowledge and true love for the craft.
Preparation – kettle
- 4-5 g of tea
- 200 ml of water
- Temp. 95°C
- 4 pour-overs: 2 min, 2.5 min, 3 min, 3.5 min
Preparation – gaiwan
- 5-6 g of tea
- 110 ml of water
- Temp. 95°C
- Overflow 6: 25s, 35s, 40s, 60s, 110s, 140s
