High Mountain Hong Shui Oolong Tea, Lot 588

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Almond, Brown Toast, Burnt Sugar, Caramel, Chocolate, Coffee, Cream, Custard, Drying, Floral, Flowers, Hazelnut, Marine, Metallic, Mineral, Nuts, Nutty, Orange, Orchid, Peanut, Pecan, Plant Stems, Roasted, Roasted nuts, Smooth, Sweet, Tart, Toasty, Umami, Vinegar, Wet Rocks, Wood, Biting, Bitter, Cookie, Fruity, Lychee, Peach, Tannic, Vegetal
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Inkay
Average preparation
205 °F / 96 °C 0 min, 45 sec 5 g 3 oz / 75 ml

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2 Tasting Notes View all

  • “All I had of this tea was a 6g sample from Togo and I managed to oversteep it a few times because the sedating energy of the tea hit me hard. After having good results from the extended steeps, I...” Read full tasting note
  • “Due to a lot of travelling and work, I have been off Steepster recently, at least as far as reviews go. Next week I am going to California, but once I am back I hope to get to the reviewing again...” Read full tasting note
    84

From Taiwan Tea Crafts

If you like Wuyi style and Phoenix style heavier oxidised oolongs from the mainland, 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 (crème-brûlée, to be more specific), roasted nuts, and some more sensual musk tones. It is not an “in your face” 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 custom produced tea especially for us to meet the required traditional oxidation level, allowed to mellow for a season then baked to perfection by our Tea Master. A true labour of love. In the case of this Lot 588, it was baked in October 2016 from a specially good production from this past spring.

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2 Tasting Notes

479 tasting notes

All I had of this tea was a 6g sample from Togo and I managed to oversteep it a few times because the sedating energy of the tea hit me hard. After having good results from the extended steeps, I think this tea begs for longer infusions. The energy commands it. I had to take a long break after the second steep because my butt was glued to this chair. Even coming back to the leaf after another break for a shower, it’s kicking my ass again. I’m typing with one eye open -_O

Dry leaf smells like flowers such as orchid, sweet cream, darker nuts like pecan or hazelnut, caramel and a piercing quality that I hesitate to call vinegar?

Teapot time. 6g, 100mL clay, 205F, rinse plus 9 steeps, 2 of which were much longer than expected.

Warmed leaf smells of brown toast, caramel, vinegar, flowers, nuts and wet rocks. Rinsed leaf presents aromas of roast, almost burnt caramel, flowers, roasted nuts, undefined vegetal quality like plant stems, wood, umami, and another hesitant descriptor: gasoline? Dang, I’m having difficulty with this tea. The tea is smooth and nutty on the sip, quickly blooming into a bouquet of flowers, caramel, moderate toastiness and light minerals. It finishes dry with a long floral aftertaste.

This tea is complex and unfolds like a pop-up book with the second steep. Toasty caramel, chocolate, floral aroma. A little bitter on the sip. Nutty, dry roasted almond, caramel and peanut/shell, always a floral high note the lingers, impressions of cream and toffee. Something marine and metallic on the salivary glands. Finishes with banana leaf which later turns to dried peach and peach skin. Sometime in this session I sniff the leaf and it’s chocolate. The session ends on a bright note, like an impression of sunny and tart peach-orange with a light creme brûlée aftertaste. The florals never relent. I’m tired and finding it difficult to keep up with this tea’s robust yet fleeting nature.

Having a hard time coming to a conclusion. Big picture, it reminds me of a medium-dark roasted Taiwanese dong ding crossed with a Wuyi qi lan rock oolong and some Muzha tieguanyin with the couch-lock and mind-numbing qualities of indica cannabis. Leaving unrated for now.

Flavors: Almond, Brown Toast, Burnt Sugar, Caramel, Chocolate, Coffee, Cream, Custard, Drying, Floral, Flowers, Hazelnut, Marine, Metallic, Mineral, Nuts, Nutty, Orange, Orchid, Peanut, Pecan, Plant Stems, Roasted, Roasted nuts, Smooth, Sweet, Tart, Toasty, Umami, Vinegar, Wet Rocks, Wood

Preparation
205 °F / 96 °C 6 g 3 OZ / 100 ML

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84
355 tasting notes

Due to a lot of travelling and work, I have been off Steepster recently, at least as far as reviews go. Next week I am going to California, but once I am back I hope to get to the reviewing again and try to cut down on the teas in my cupboard.

Today, before our tea tasting party started, I had this Hong Shui. It is a very nicely balanced tea, quite mineral, sweet, fruity, but also with vegetal notes and strong floral fragrance in the aftertaste. There are aromas of cookies, rocks, lychee in the dry leaf, reminding me of medium roasted Tie Guan Yin a bit. On the other hand, the wet leaves display peach, mineral and marine smells. The taste is quite floral, leafy and tannic, with a saccharine like sweetness. Aftertaste is very long and fragrant. There is a nice lingering bitterness in the throat. Body is medium I’d say and the mouthfeel is quite slick and a touch dry. Even though I only used 3 grams, I can feel the uplifting and energizing nature of the tea, as well as the caffeine.

Flavors: Biting, Bitter, Cookie, Drying, Floral, Fruity, Lychee, Marine, Mineral, Peach, Sweet, Tannic, Vegetal, Wet Rocks

Preparation
205 °F / 96 °C 0 min, 45 sec 3 g 2 OZ / 50 ML
derk

Would you by chance be coming to the Bay Area? If not, maybe one day this year we can meet for tea in Waterloo; I have friends close by in a town called Elora and I’m long overdue for a visit.

Togo

Unfortunately, I am going to Orange only. I love Bay Area so much more than LA! I hope I can visit again in near future, it’s been almost two years since I’ve been to SF.

If you ever come to southern Ontario, definitely let me know! Elora is nice, I often cycle there on the weekends :)

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