Red Water Shuixian is a charcoal roasted rendition of our Lishan Shuixian. It was crafted from 40 year old tea trees grown at 2200m on Lishan. Once completed as a green oolong, the tea was charcoal roasted for over a week to enhance richness and complexity.
This tea’s extraordinary character is the result of the age and altitude of the source garden, the tea maker’s skill, and tea roaster’s finesse.
The 40 year old tea plants are loosely dispersed in a lush area carpeted by ferns. The high elevation translates into slow leaf development, while the root structure of the older trees reach deep into the nutrient rich soil. The combination of the two produces tea leaves that are rich in catechins and sugars, the building blocks of flavor, texture and aroma.
This tea was handpicked on the 7th of May, 2014. The leaves were then processed as a green style oolong with slightly higher oxidation. Total withering time was approximately 10 hours, interrupted halfway by careful bruising to further accelerate oxidation, and then finished with a series of firings and rolling. Total production this spring was approximately 100kg. We acquired one third of this season’s production – keeping half as our Lishan Shuixian and sending the other half to our contract roaster.
To produce the final tea, the roaster began by baking the tea at lower temperatures in a convection oven. Once thoroughly dry, the tea was transferred to baskets and set over higher temperature charcoal pits. The result is an even and gradual caramelization that enhances the sweetness and depth of the tea – creating notes of brown sugar, toast and aged tangerine peel.