If you like Wuyi style and Phoenix style heavier oxidized oolongs from China, you will find Hong Shui as captivating and rewarding when you give it the required time to embrace its presence. This is a complex and opulent tea that requires several infusions to reveal all of its different layers of taste, texture and aromas. You will be charmed by the beautiful, deep, reddish-brown liqueur that will captivate the nose with a whirlwind of aromas of spices, baked caramel (crème-brûlée, to be more specific), roasted nuts, and some more sensual musk tones. It is not an "in your face" type of tea and one must be receptive and patient as it will require several steepings to fully reveal itself. This tea is made from Si Ji Chun (Four Seasons) leaves and produced especially for us to meet the required traditional oxidation level. The tea is allowed to mellow for a season then baked to perfection by our Tea Master Yuwen. A true labour of love. In the case of this Lot 1040, it was baked in September 2021 from a specially good production from the previous spring. Lot 1213 was baked in April 2023 from freshly produced Spring 2023 tea.