Hong Shui, Chinese for "Red Water", is a processing method. It is closely tied to the processing techniques found in Dong Ding Mountain in Lugu and the surrounding villages. The term Hong Shui originally referred to teas produced outside of dong Ding Shan using their production methods in order to win tea competitions.
This year's Hong Shui comes from our friend in Maokong that produces our Tie Guan Yin and Hong Guan Yin, Mr. Chang.
The leaves are sourced from Camphor Lake, Alishan and produced in Maokong.
Recommended brewing: 5g of tea; 120ml of water 90 degrees celcius
1.5 minute first infusion