Hong Shui

Hong Shui, meaning “Red Water,” is an oolong from Taiwan that undergoes a higher level of oxidation than usual. This gives the tea a warm colour and a full-bodied taste. Originating in Lugu, this style is known for its balance — the depth of red tea combined with the refinement of oolong.

The leaves are carefully picked and lightly roasted. Through oxidation, the tea develops a rich profile with aromas of nuts and cocoa, complemented by a creamy note.

The infusion turns amber and releases scents of honey and roasted nuts. The taste reveals tropical fruit, caramel and chocolate, with a long, lasting finish.