Hong Shui High Mountain

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Drying, Fruity, Honey, Roasted, Dried Fruit, Floral, Nuts, Sweet, Toffee, Vegetal
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
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Average preparation
190 °F / 87 °C 0 min, 15 sec 5 oz / 147 ml

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3 Tasting Notes View all

  • “This sample is a bit old now, but is from Liquid Proust. I found it sweet (honey), but also drying in the mouth. Definitely some darker notes, a lot of roastiness, and a bit fruity (cooked peaches).” Read full tasting note
    75
  • “I think that I might like medium roast oolongs. This one reminded me a lot of the Rou Gui Oolong-the smell had the roasted nuts character with a weird floral, vegetal background. The same is said...” Read full tasting note
    90
  • “I’m unsure why I chose this tea out of everything I have available to me, but I did. Tonight I am flooded by emotions and I fear they will keep me up. This weekend was great as I was able a good...” Read full tasting note

From Tealux

Hong Shui Oolong is a fantastic Taiwanese oolong that has been expertly fermented and lightly roasted to perfection by an expert tea master who uses an ancient process of handling tea leaves. This specific tea tree is allowed to be attacked by the local leaf hoppers (little insects who eat the tea leaves) which greatly enhance the flavors and healing components of the tea.

The Hong Shui produces a perfectly balanced sweet roast flavor of baked fruit layers that combines plum, apricot and honey. The aroma is deeply fragrant of fruity notes with an undertone of sugarcane sweetness. The deep finish lingers for your enjoyment and the high quality of the oolong allows for multiple infusions without losing any depth of flavor.

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3 Tasting Notes

75
2768 tasting notes

This sample is a bit old now, but is from Liquid Proust.

I found it sweet (honey), but also drying in the mouth. Definitely some darker notes, a lot of roastiness, and a bit fruity (cooked peaches).

Flavors: Drying, Fruity, Honey, Roasted

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90
1124 tasting notes

I think that I might like medium roast oolongs. This one reminded me a lot of the Rou Gui Oolong-the smell had the roasted nuts character with a weird floral, vegetal background. The same is said after my first 15 second rinse, or brew, about six ounces of water at 190. It was vegetal to me, but very nutty and has a buttery yet dry sweetness like toffee. Light but so flavorful and lingering.

Steep two after about 30, then upped 45 seconds wasn’t as sweet as the first one, but had the same vegetal nut type character to me. It was a little bit saltier, but still buttery.

Number three, after a minute and seven seconds, it’s primarily floral. Still has the roasted nut character, but fainter. Much fainter yet very pleasant.

Number four..trying to gage how long I should steep it. Maybe two minutes. Quick sip after a minute and a half, and a light floral sweetness. Another sip after two minutes, and it taste like a roasted Tie Guan Yin. At two minutes and a whopping thirty seconds, it taste like water that was soaked with coconut skin without the meat-the the hairy shavings of the shell itself.

So, it’s official. I like medium roasted oolongs. I still love green oolongs, it’s just that in terms of flavor, it’s a random gamble as to whether they will have the full profile or just taste like flower water. When they do have the full profile, they are my utmost favorite. But as for the medium roasts, the ones that I had, they always have something to offer in terms of taste.They are my preference now, equal to a good green Tie Guan Yin, my #1. Thank you Liquid Proust for aiding me on my journey. Oolongs are now the type that I drink the most and would drink the most. There are still a few greens and blacks that will never get old on me, but oolongs are now teas that I can drink almost anytime.

Back to the tea itself, this one is really what I needed this morning. Very warm, comforting, and smoothly energizing. I wonder what a Shui Xian taste like now…

Flavors: Dried Fruit, Floral, Nuts, Roasted, Sweet, Toffee, Vegetal

Preparation
190 °F / 87 °C 0 min, 15 sec 1 tsp 5 OZ / 147 ML

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1112 tasting notes

I’m unsure why I chose this tea out of everything I have available to me, but I did.
Tonight I am flooded by emotions and I fear they will keep me up. This weekend was great as I was able a good friend stayed for a few days. It has been 5 years since I have seen him… it was a clear reminder of how often I have moved throughout my life and how unstable my friendships are. Every few years it seems as if I am somewhere new and start to lose communication with old friends. Anyways, tea:

Tealux/Tealyra has been hit or miss with me so far. Thankfully this tea is a hit :)
The smell does not lead on to what is about to be tasted. This brews one smooth cup that would be classified as medium on a scale of light to dark. What makes this tea above ‘good’ is the mouth feel and how it goes down. Unlike a teiguanyin (or most of them that is) this tea warms up my body and I feel it from the mouth and down. Sensations linger in my mouth from the tea and I don’t want to take another drink for a good minute to savor the feeling as it slowly fades.
I’ll be looking for more oolongs like this.The stems with green leaves are the most beautiful as they have two full leaves on them and the dark brown ones look like burnt cabbage…

gmathis

Glad you had some friend time—most of my bests are long-distance now, and it’s hard having to put things on “pause” between visits. (Just grateful that when we push “play” it’s all there!)

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