Handcrafted small batch of traditional Hung Shui Dong Ding
We are living in the midst of high energy prices, and as a consequence the simple pleasure of enjoying a cup of Hung Shui Dong Ding feels like an extravagance. The warm and soothing effect that is the signature of this classic Taiwanese oolong requires a prolonged roasting that extends for over 20 hours. Revisiting this 2008 Hung Shui I am reminded of my love for this old classic. However the tea session also leaves me feeling anxious for the future as many newer versions have been disappointing. Tougher economic conditions can be expected to place more stress on production costs, further taking away the attention to detail that is required for producing great teas. It is a reminder of the changing landscape of tea. Change works both ways and as much as tea culture can progress through the positive inspiration of creativity and skillful craftsmanship, there are also negative forces that can stress critical resources and worsen the outcome of the final product.
"The
2008 Hung Shui is a handmade production that was processed under a
lengthy medium charcoal roast. The tea has been vacuum sealed and kept
in storage. Hung Shui is a category of tea that is
not flashy but substantial. The tea is well balance with steady and
unwavering notes that are low and heavy. The brew is thick being mildly
sweet and warming to the body. There are notes of roasted chestnuts,
fruitiness and cook rice."
Tightly rolled nuggets of tea
Wet leaves
Unfolding of tea leaves
Strong creases can be observed from the heavy rolling of the tea leaves
Thick, substantial brew that is mildly sweet and warming to the body.
