Taiwan

Hóngshuǐ Oolong红水乌龙

hóngshuǐ wūlóng

Origin: Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn). The birthplace...
Tea type: Oolong Tea
Caffeine Level: Medium
Water Temperature: 95.000000

Tea notes

Brewing, origin and taste.

Traditional Taiwanese oolong with deep roasting, amber-red infusion, nutty-caramel flavor, and honey aftertaste.

Tea cabinet

Brewing

Brewing Temperature: 95.000000 - 100.000000
Tea Amount: Gōngfū method (功夫泡法, gōngfū pàofǎ): 6–8 g per 100–150 ml water. European method: 3–5 g per 200–250 ml water. Producers from Lugu often recommend 1:30 ratio — for example, 5...
Teaware: Clay teapot from Yíxīng (宜興, Yíxīng) or Taiwanese clay — ideal choice for roasted oolongs: porous walls soften liquor and emphasize flavor depth. Gàiwǎn (蓋碗, g&#2...
Water Temperature: 95.000000
Brewing Notes: Don't over-steep — excessive steeping can give excessive astringency. Recommended to wait for tea temperature around 60 °C before tasting — precisely at this temperatur...
Water Temperature Detail: 95–100 °C. For deeply roasted samples — full boiling water; for versions with moderate roasting, reduction to 92–95 °C is acceptable.

Origin

Tea Type: Oolong
Origin Country: CN
Province: Taiwan
Category: Taiwanese oolongs of traditional (roasted) profile. Historically belongs to the lineage of classic Dòngdǐng Oolong (凍頂烏龍, Dòngdǐng Wūlóng), representing its &quot...
Coordinates: Main Lugu area — approximately 23°45′ N, 120°44′ E; high-mountain Lishan areas — approximately 24°15′ N, 121°15′ E.
Origin: Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn). The birthplace of the technology is considered to be Lùgǔ Township (鹿谷鄉, Lùgǔ...

Taste

Dry Leaf Appearance: Tightly rolled semi-spherical granules (紧结半球型, jǐnjié bànqiú xíng), uniformly calibrated. Color — from dark green to brownish-brown with reddish highlights, ...
Dry Leaf Aroma: Rich, multi-layered: dominated by tones of roasted nuts (walnut, almond), caramel and baked fruits (dried apricots, prunes); base — light woodiness, spices, barely perceptible c...
Liquor Aroma: Bright and warm, with predominance of ripe fruits (熟果香, shúguǒ xiāng), floral and honey notes. Characteristic feature — exceptionally long "cold cup" aroma (冷杯留香,...
Liquor Color: From golden-amber to reddish-brown — depending on degree of oxidation and roasting. Liquor is clear, transparent, with oily sheen.
Spent Leaves: Whole opened leaves, resilient, elastic. Central part of leaf — olive-green, with distinctly visible red oxidation rim at edges (紅鑲邊, hóng xiāng biān). In properly made tea...
Taste: Full-bodied, oily-round, with pronounced natural sweetness and soft astringency. Main notes: roasted nuts, caramel, dried fruits, baked apple. Aftertaste (回甘, huígān) — dee...

Details

Oxidation: 40.000000 - 60.000000
Oxidation Maximum: 60.000000
Oxidation Maximum Detail: 60
Cultivar: The main cultivar for producing Hóngshuǐ Oolong is Qīngxīn Oolong (青心烏龍, Qīngxīn Wūlóng), also known as Ruǎnzhī Oolong (軟枝烏龍, Ruǎnzhī Wūlóng) — a small-leaf varie...
Picking: The crop is harvested four times a year: spring (April–May), summer (June–July), autumn (September–October), and winter (November–December). Spring and winter harvests are most ...
Phase: Early

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