Red Water or ‘Hong Shui’. Harvested in the ‘Dong Ding’ region of Taiwan at around 700m elevation. Average temperature is 21-23c with lots of rainfall. This tea has a long history, being in production since 1885. High oxidisation and light slow roasting creates a wonderful Oolong with a smooth, almost buttery broth with malty floral character. The tea doesn’t really get bitter when pushed but the flavour will get stronger! An interesting tea for newbies and aficionado’s!