Taiwan: Vintage Red Water Hong Shui 1984

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Description

Taiwan: Vintage Red Water Hong Shui 1984This traditional high mountain oolong from Taiwan is crafted using a slow, high oxidation charcoal roasting method known as Hong Shui. The process can take three to four days and often includes re roasting every few years, allowing the flavors to develop fully while the smoky aroma gradually fades. The extensive oxidation creates silky, caramel like tannins. It eliminates any vegetal bitterness or astringency, producing an aromatic and soothing tea

brown butter

making it an ideal vessel for the transportation and preservation of matcha

Porcelain cup pictured sold separately

but the design has been improved to serve as a simple tea brewing kit

The dense vegetation provides a thick layer of fallen leaves and branches

and she was later instructed and supervised by Master Cheng Hui

Delicate Pine

while its bamboo-wrapped handle and knob are adorned with a wisteria tie

Its thin yet sturdy walls make it lightweight yet spacious enough for multiple cups

Over the years

Elegant aroma and taste

Beautifully packaged and ready to gift