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“Harvested April, 2021; Roasted June 2023. 3-stage filtered L.A. water just off the boil into my white/brown “turned” Jingdezhen gaiwan, then into a Pyrex measuring cup (sorry), then a small...” Read full tasting note
“Peanut M&Ms: roasted peanuts, darkly toasted peanut skins, milk chocolate. I’m perfectly content to drink this, but I’m a little shocked at how underwhelmed I am by it. It’s solid and feels...” Read full tasting note
Our in-house roasted Hong Shui (Red Water Oolong) is sourced from Dong Ding in central Taiwan and gently cured over traditional charcoal pit in Washington state. We roast with tropical fruitwood charcoal as we learned to in Taiwan.
Aroma is thick and sweet like dried fruit and freshly baked buns, even a hint of darker spices. Because of its Dong Ding origin, this tea leans toward the thick and chewy side of the spectrum, with a rich, comforting broth that drinks like hot cocoa. The fire curing process has concentrated the broth and aroma but not enough to shift its sweetness into savory. The sweetness of malt makes the foundation of this cozy tea.
Rich and full in the throat, this tea leaves me with a grounded warm energy in my body. Keeps well and improves with age.
Note : Each batch is a little different, as the charcoal fire is unpredictable and will shift even over the course of a few hours. We label each bag with a serial number so you know which batch your tea came from. If you particularly like a batch, you can request it by the serial number, but we may not have it anymore as each batch is quite small.
FACTS
Harvest Location : Dong Ding, Nantou, Taiwan
Harvest Date : 2021 April
Roast Date : 2023 June
Farming : Third party testing at this garden found zero pesticide residues
Company description not available.
Harvested April, 2021; Roasted June 2023.
3-stage filtered L.A. water just off the boil into my white/brown “turned” Jingdezhen gaiwan, then into a Pyrex measuring cup (sorry), then a small porcelain cup.
No rinse; Infusions at 30 seconds (x3), 45 seconds (x2), 1 minute, 2 minutes, and 4 minutes.
Butterscotch/Xanthous to gold gradient.
Delicate but fairly complex aroma: fruity, starchy, with an array of roast and smoke elements.
Flavor follows the nose, with a persistent sweetness hinting at dòu bāo and cherry blossoms. Smooth slightly complex roast offers balance. Medium, slightly nutty finish with faint hints of wood and expensive cigarettes. Loses a bit of character once it is steeped out, becoming slightly “dusty.”
Medium-light bodied, not-quite-milky, no astringency if you are attentive to the infusions.
Aptly described as “cozy,” this is a quiet yet superbly balanced (in terms of oxidation/roast) small batch production perfect for contemplation.
Peanut M&Ms: roasted peanuts, darkly toasted peanut skins, milk chocolate.
I’m perfectly content to drink this, but I’m a little shocked at how underwhelmed I am by it. It’s solid and feels good, just not my bullseye cuppa. I will, also, always have my heart’s eye trained squarely on FL’s Lala Shan Hongshui. Guh guh guh guh. Not all Hongshuis, turns out!
Flavors: Milk Chocolate, Peanut, Roasted Nuts, Roasty
