Wuyi Hong Shui Tea Cake 100g

Wuyi Hong Shui Tea Cake 100g

This tea is harvested in the Baguashan area, Nantou County, at an altitude of around 350 m above sea level. The spring harvest is more fruity, milder in flavor than subsequent harvests. The leaves are prepared into finely rolled leaves that are ideal for subsequent pressing into a pie.

The shrubs that produce this tea are direct descendants of Wuyi trees brought to Taiwan from the Fujian region of China and are a very rare cultivar in Taiwan. It is an ideal cultivar for producing highly oxidized oolongs, as exemplified by this tea, which provides even higher qualities over time. The tea is suitable for aging and gains in smoothness and delicacy over time.

The leaf in many shades of brown with a slight hint of dark green. The infusion is full-bodied, reddish-brown in colour with an aroma combining spices, roasted nuts with fruity notes. The tea gradually releases its flavour and texture and is suitable for kung fu cha preparation. 

Over the years it will become more expensive :).

Brewing: 100 ml, 4-5g of tea, 98C water, first pour 30-40s, then extend the time interval. Lasts 4-6 infusions, depending on preparation method.