This really has become one of my favorite teas in my collection. Sweet and roasty taste. An aroma of toasted chestnuts and the texture of light cream. Lots of infusion potential. I’m not sure if the tea is getting better (certainly possible as rolled oolongs tend to do this) or if my taste is just aligning with it more.
Also maybe worth noting that I’m pretty sure the pinyin for this tea would be ‘hong shui’ (紅水), meaning ‘red water’. Taiwan uses many different romanization systems, though, so who’s to say what’s correct?
Preparation
205 °F / 96 °C
1 min, 0 sec
