This is truly a wonderful tea.
At first the taste. The pronounced taste of lingonberry and lingonberry leaves.
Secondly, this tea is quite problematic to over brew. It is very well brewed with boiling water.
But thirdly, it keeps a lot of brews (very good stamina). At the last steeps, you just need to hold it longer. At 16 grams of dry tea leaves, we shed a little less than three liters of water.
These are only the main advantages of this tea. It seems that everyone can find in it something else for themselves.
Thank you, Valera, for discovering new flavors of Oolong. Thai Oolong Hong Shui is like Ruby oolong, like Khayyam's Rubaiyat and a sudden explosion of emotions of taste.
5 grams at 150 gaiwan,
The first steep of 5 seconds - felt opening. The smell of fresh honey is clearly visible.
The second steep - 8 seconds. And here I discovered strong honey, with a huge aftertaste, such that saliva from sourness appears from the sides of the tongue, which suddenly manifested itself.
I've been drinking the second steep for a long time, inhaling the aroma of the leaves in the gaiwan, a wonderful trinity turned out - observing the leaves, inhaling the aroma, and the taste of honey in Oolong Hong Shui.
The third steep - the taste and color go on very well.
Fourth - the sixth - a slight decrease. The color became more transparent, but the scent and smell of the leaf still held.
Seventh - appeared oiliness in taste (steep of 12 seconds duration made).
Eighth - slow attenuation of taste and flavor.
Recommend. Noble Oolong.
Gaiwan ~ 150 ml., 7.5 grams, water "Raifsky source".
The smell of dry leaves is slightly sour, there is no strong aroma. The taste is evident from the first brew, pronounced sourness, turning into a sweet aftertaste, is very similar to dried or even undried apples. Dryness appears with the straits (although dryness may be present due to the fact that during the tasting process I repeatedly climbed into a bag with Baimudan and breathed in dust). Strangely enough, but the taste is vaguely reminiscent of Taiwanese Ruby.
The leaves are twisted very tightly: for 4 or 5 steeps they are not opened.