This is my favorite kind of tea. Hong Shui's distinct taste is that result of roasting, creating a mouth feel that leaves the sense of having the mouth lightly dusted with the pollen of a chocolate chip cookie flower. Oxidized roughly 60% and roasted 50 to 60%.
From Shan Lin Xi in Nantou, Taiwan, the high mountain when roasted, resonates well, rich yet lively.
Color: Golden Red to Light Lavender
Nose: Peanuts, Maple Syrup, Sandstone, Sawdust, Fir Mulch
Flavor: Peanuts, Ocean Air, Butternut Squash
Finish: Medium Tannins, Medium-Light Finish, Low Acid, Smooth