Hong Shui, a once traditional way of producing Dong Ding oolongs, translates to “Red Water” in Mandarin. Dong Ding oolong teas aren’t often produced in this manner anymore, which is why there is a label for teas that are.
This year's Hong Shui was produced with a different cultivar. Instead of the Jin Xuan cultivar, the Si Ji Chun (4 Seasons) was used. The Si Ji Chun is grown at a lower elevation, is oxidized at a higher rate, and goes through 12 hours of roasting.
This lot was a collaboration between my friend Yu-Wen who roasted the tea and the producer Mr. Chen.
Recommended brewing: 4g of tea; 120ml of water 90 degrees celcius
1.5 minute first infusion