Red Water Oolong

This Red Water oolong was made from the particularly uncommon Rougui cultivar by Mr. Liang in Pinglin, Taiwan. The bushes are about five years old, planted in former rice terraces, in sandy, well-drained soil. Semi-ripe leaves are gently bruised on soft iron (foregoing bamboo) to bruise the cell wall and gently induce oxidation. Mr. Liang credits the concept of Zhou Shui “Walking Water” as essential to his teas’ character: gradually dehydrating leaves with skill, so that moisture is retained during successive processes. Mr. Liang’s practice is rich in the elemental characteristics of old tea making, relying on his senses and instincts.