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.
Like the last batch of Hong Shui we had, this particular lot is a collaboration between two families. The tea was harvested and produced in Mei Shan, in April, by Mr. Huang. This particular lot was a custom order by one of my tea suppliers; Yu-wen. It was roasted by her, prior to shipping.
Recommended brewing: 6g of tea; 8oz of water 90 degrees celcius
1.5 minute first infusion