Wuyi Hong Shui Cake 2025 - 100g

Wuyi Hong Shui Cake 2025 - 100g

.

Taiwanese Wuyi cultivars are ideal for denser, more oxidized oolongs. These teas are distinctive, full-bodied, and complex in flavor. The tea was harvested in the spring of 2025.

This cultivar is already quite rare in Taiwan, as it has been replaced by more modern cultivars that are suitable for the production of lightly oxidized oolongs. However, this tea is very suitable for aging and its characteristics make it ideal for this type of tea.

The aroma of the dry leaf is full and intense, combining roasted nuts and ripe fruit.

The golden-colored infusion, full of flavor and intense aroma, combines the taste of ripe fruit, roasted nuts, a pinch of spice, and a long-lasting sweet aftertaste. A traditional, dense Hong Shui that you can leave to age for up to 10 years. It is fresh now, but over time the flavors will become more rounded and refined.

.

Brewing for 150 ml: 6 g of tea, water at 98°C, rinse, first infusion 60 seconds, subsequent infusions 30 seconds, or adjust according to personal preference.