Our in-house roasted Hong Shui (Red Water Oolong) is sourced from Dong Ding in central Taiwan and gently roasted in Washington state. This batch was roasted in Seattle in a bamboo basket over electric heating element. The mouthfeel has shifted without the use of charcoal, but we are extremely satisfied with the outcome and are excited to share this new development as it is especially soft and cushy! The richness, full body and cozy aroma are still the main features of this tea, although the aroma is not as firey. Aroma is thick and sweet like dried fruit and freshly baked buns, even a hint of darker spices. Because of its Dong Ding origin, this tea leans toward the thick and chewy side of the spectrum, with a rich, comforting broth that drinks like hot cocoa. The fire curing process has concentrated the broth and aroma but not enough to shift its sweetness into savory. The sweetness of malt makes the foundation of this cozy tea. Rich and full in the throat, this tea leaves me with a grounded warm energy in my body. Keeps well and improves with age. Note : Each batch is a little different. Whether charcoal fired or electric fired, the humidity, temperature and (in the case of charcoal) unpredictable burning of a natural heat source all contribute to small changes in this micro-batch tea.
