Made with time-honed instincts, Mr. Liang’s mid-oxidation yancha is toasty with redfruit and floral notes.
Tasting Notes:
Black cherry • Lilac • Toasted wild grain rice
Details
Type:Oolong
Variety:Rou Gui
Region:Pinglin, Taiwan
Elevation:225 meters
Harvest:October, 2024
Producer:Mr. Liang
Caffeine Level:Medium
Description
This Red Water oolong was made from the Rougui cultivar by Mr. Liang in Pinglin, Taiwan. Rou Gui is considered a non-native cultivar and is extremely uncommon on the island. His tea 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.
Brewing Recommendation
6g | 340g | 2:45 | 205F
Meet the Producer
Mr. Liang
"It is not about money, it is about knowing they recognize what our tea means and share that tea with other people." - Mr. Liang
Liang’s ‘Rougui’ garden is just half hectare and only produces sixty kilograms of finished tea each harvest. His production is remarkably meticulous as he favors a unique mixture of solar withering along with the traditional covered, Zhou Shui 走水 ("Walking Water") long withering method. Through his unassuming, humble personality, you might miss that Mr. Liang is quietly making some of the best oolong in Pinglin. We learn something new each time we visit, and he is always happy to share.