Hong Shui (red water) Oolong is the technical name for Oolongs that have been made like traditional Dong Ding Oolong. That process includes an oxidation that is higher than for high mountain Oolong and that gives fruity rather than flowery scents. The process also requires a medium to strong roast that adds honey, nutty aromas and a long, powerful aftertaste. It is traditionally made with the Qing Xin 青心 Oolong cultivar, but this process can be made with any cultivar. The tea subcategory Hong Shui was created in 1980s and it basically groups all Oolongs that have been processed like a traditional Dong Ding Oolong, but that doesn't necessarily come from Yong Lung, Feng Huang or Dong Ding villages.
- Qing Xin 青心
- loose tea
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