Red Water Oolong
Seventh generation successor continues to inherit 50+ years of craftsmanship. Old fashioned skills always require meticulous touch and lots of patience. Wood firing is the highlight of this tea. Longan wood is the assigned material, and only certified personnels could be around the successor processing the teas. It is said that they take out the teas and attend with certain protocols annually for 7 years in order for it to settle. Then, time is one essential factor when it comes to post oxidation reaction. It's a pair of shapeless hands polishing the "fire" into a stable form.
An artistic work you rarely see in the open market.
It's a steep of craftsmanship and the romance of history.
Scent of apricot, cacao, woody tone, butter, heavy body
Cultivar: Chin Shin Oolong
Region: Lugu Dong Ding
Elevation: 700 meters
Oxidation: Medium | Post Oxidation
Roast: Medium Dark
What we use
Zhu Ni Red Clay Pot
6g | 150ml | Boiled | 2 min