“All I had of this tea was a 6g sample from Togo and I managed to oversteep it a few times because the sedating energy of the tea hit me hard. After having good results from the extended steeps, I...” Read full tasting note
“Due to a lot of travelling and work, I have been off Steepster recently, at least as far as reviews go. Next week I am going to California, but once I am back I hope to get to the reviewing again...” Read full tasting note
If you like Wuyi style and Phoenix style heavier oxidised oolongs from the mainland, you will find Hong Shui as captivating and rewarding when you give it the required time to embrace its presence. This is a complex and opulent tea that requires several infusions to reveal all of its different layers of taste, texture and aromas. You will be charmed by the beautiful, deep, reddish-brown liqueur that will captivate the nose with a whirlwind of aromas of spices, baked caramel (crème-brûlée, to be more specific), roasted nuts, and some more sensual musk tones. It is not an “in your face” type of tea and one must be receptive and patient as it will require several steepings to fully reveal itself. This tea is made from custom produced tea especially for us to meet the required traditional oxidation level, allowed to mellow for a season then baked to perfection by our Tea Master. A true labour of love. In the case of this Lot 588, it was baked in October 2016 from a specially good production from this past spring.
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