While modern trends have seen oolongs becoming increasingly lighter Hong Shui is the traditional method of making Dong Ding and is a much coveted tea. Oxidised to around 40% and lightly roasted our Hong Shui is handmade by artisans dedicated to preserving this very special tea.
This is one of my personal favourite teas. Whenever I buy some for driftwood I always by an extra KG or two for my own personal collection. There's just a beautiful simple depth to this tea which is why I like it. It's easy to brew and I like knowing it's there; this is my go to tea when I can't decide what I want.
- Sweet rich baked fruits, nutty hints with a long lasting smooth roasted cacao aftertaste.
- I've scribbled this down several times in my tasting notes Moleskines but always held off putting it here however, what this tea reminds me of is being at university and the high quality Moroccan hash we used to smoke!
There's a strange marijuana edge about this tea (though obviously the only high comes from an extremely enjoyable cup of tea)!
Now, they don't describe teas like that at Jing or Canton!
- Longer & Less - for a typical European style of brewing we recommend:
1tsp (3g) of loose leaf tea per person into a pot of freshly boiled water. Infuse for around 2 minutes. For subsequent infusions increase the time by 1 minute each round.
Can be infused 3 or 4 times this way.
Shorter & More - for a more traditional Asian (Gong Fu) style of brewing we recommend:
1tbsp (7g) of loose leaf tea with around 150ml of freshly boiled water. Infuse for around 30 seconds. For subsequent infusions increase the time by 10-15 seconds each round.
Can be infused 5 or 6 times this way.