Tea type
Oolong Tea
Ingredients
Not available
Flavors
Alcohol, Cake, Cocoa, Floral, Fruity, Grass, Lemon, Metallic, Pleasantly Sour, Stonefruits, Sugar, Sweet, Tart, Dried Fruit, Grain, Mint, Roast nuts
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Thomas Smith
Average preparation
Boiling 1 min, 0 sec 5 g 3 oz / 80 ml

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2 Tasting Notes View all

  • “After a very nice South Indian lunch I made today, I felt like having a darker Taiwanese oolong, so this sample I have from derk came handy :) Even better, this turns out to be the best Hong Shui I...” Read full tasting note
    91
  • “ORGANIC CHINGJING HONG SHUI (RED) OOLONG SPRING 2018 Today, I blew through the sample of this Hong Shui I purchased at the SF Tea Fest. This was my first time tasting a Hong Shui and I’m finding...” Read full tasting note

From Tillerman Tea

Hong Shui means “Red Water” indicating the color of the tea broth once the tea is brewed. The deep red of this tea is an indicator of the high oxidization and high firing. With a nose of charcoal and toasted almonds and flavors of nuts, grains, and fruit, this is a complex but well balanced oolong that will pair well with any robust cuisine or just as a nice breakfast or after dinner tea.

About Tillerman Tea View company

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2 Tasting Notes

91
353 tasting notes

After a very nice South Indian lunch I made today, I felt like having a darker Taiwanese oolong, so this sample I have from derk came handy :)
Even better, this turns out to be the best Hong Shui I have tried thus far.

The tea smells of cocoa and peach cake. It has a very interesting tart and metallic quality on top of the expected notes of rock sugar and stonefruits. There is a strong lemon flavour too. The liquor is silky and medium bodied, but not coating, an intriguing texture. After swallowing, it leaves my mouth salivating for a while, which enhances the aftertaste. I can also see some strange mix of warming and cooling effects like derk noted. Overall, the tea enhances my perceptions and makes me more focused, which is good, because I should get back to work now :)

Song pairing: https://www.youtube.com/watch?v=z8b4-6E8zjA

Flavors: Alcohol, Cake, Cocoa, Floral, Fruity, Grass, Lemon, Metallic, Pleasantly Sour, Stonefruits, Sugar, Sweet, Tart

Preparation
205 °F / 96 °C 1 min, 0 sec 5 g 3 OZ / 100 ML
Leafhopper

Argh! Your description sounds fascinating. I should really try Tillerman tea now!

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479 tasting notes

ORGANIC CHINGJING HONG SHUI (RED) OOLONG SPRING 2018

Today, I blew through the sample of this Hong Shui I purchased at the SF Tea Fest. This was my first time tasting a Hong Shui and I’m finding it difficult to pin down. In some ways it reminds me a lot of the Taiwan Amber GABA Oolong I love from What-Cha, especially with its rock sugar sweetness. This tea though, has more of an understated nutty, grainy, baked or dried stonefruit vibe than roasted pear and apple. Maybe a little nut/grain milky quality? The liquor is thin and silky and leaves a surprisingly full and warm feeling in my throat and chest but remains cooling in the rest of the mouth and body; strangely refreshing for a roasted oolong. Long dried fruit/floral aftertaste. Complex and beyond my focus today. Perhaps I’ll come back for a rating after I try the other two Hong Shui in my cupboard.

Seems to do better with higher leaf:volume and short gongfu infusions.

87-90+

Flavors: Dried Fruit, Floral, Fruity, Grain, Mint, Roast nuts, Stonefruits, Sugar

Preparation
Boiling 4 g 2 OZ / 60 ML

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