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Not only is Hong Shui style tea similar in character to Wuyi style teas but, in this case, there is a further element that links us directly to the Rock teas of Fujian: the cultivar used to make this tea. They come from bushes that are direct descendants of Wuyi trees brought to Taiwan from northern Fujian before the Japanese rule. This is a very rare cultivar in Taiwan today as it has fallen into disuse since the recent prevailing trend towards fragrant teas. The Taiwanese plants have evolved very differently from their Chinese ancestors in the last century. Still, one will detect the mineral component as well as the tangy quench of stone fruit in the aroma and taste. The tannic structure is smooth yet brisk with a pleasant attack which is refreshing and dry.
Oxydation level: Medium
Style of tea: Higher Oxidized Oolong Tea
Terroir: Beishan
Cultivar(s) Used: Heritage Wuyi
Picking Style: Mechanically Picked
Administrative Region: Nantou County
Baking Level: Multi-step oven baking
Garden Elevation: m1100 m
Company description not available.
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