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.g, powerful aftertaste. More
If you like Wuyi style and Phoenix style heavier oxidized oolongs from China, you will find Hong Shui as captivating and rewarding when you give it the required time to embrace its presence. This is a complex and opulent tea that requires several infusions to reveal all of its different layers of taste, texture and aromas. You will be charmed by the beautiful, deep, reddish-brown liqueur that will captivate the nose with a whirlwind of aromas of spices, baked caramel, roasted nuts, and some more sensual musk tones. It is not a 1st impression type of tea and one must be receptive and patient as it will require several steepings to fully reveal itself. This tea is made from Jin Xuan T-12 leaves and produced to meet the required traditional oxidation level.
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.
