Wuyi Hong Shoui Oolong


This tea is my first experience with pressed tea outside of tea house. I was really looking forward for this tea. I am very happy that it’s time has come.

This review is for my friend Robin who helped me find the way in to the tea store.

This review is not sponsored


Tea info

  • Name: 武夷紅水烏龍茶餅
  • Meaning: Wuyi Red Water
  • Type: Oolong
  • Cultivar: Wuyi
  • Quality: Natural farming
  • Blend: No
  • Form: Pressed to a cake
  • Oxidation rate: 30-40 %
  • Price: 36 USD/100 g
  • Origin

  • Place: Ming Jian, Nantou County, Taiwan
  • Year: 2018
  • Flush: picked in May, baked in June
  • Altitude: 300-400 m
  • Seller: Klasektea
  • Link: Here
  • Brewing

  • Brewing style: Gong Fu
  • Water temperature: 80 °C
  • Amount: 4g
  • Water: cca 150 ml
  • Infusion time: 60 s
  • Number of infusions: 5
  • Water: filtered

  • Sensation


    Dry leaf

    The cake is 13cm in diameter, is 1cm high and weights 100g. The leafs are laid parallel to each other. They have various shades of green and seem to be similar to the pattern 95 used by the Czech army. The pieces of long brown twigs will surely catch your attention. The disc is very hard and the fine dust crumbles from it.

    Wet leaf

    The twig pieces darkened. The leafs are tattered from breaking off of the disc. The amount of the trash increased, it has absorbed some of the water and adhered to the inside parts of the tea pod.


    If you look at this tea for the first time, you might think it is an apple juice. But if you look at it closely, you will find out that it contains small particles that come from the leafs. Even though you can't see the particles with your naked eye, they don't disturb you when drinking the tea. With the increasing number of the brews the color turns into green with golden shadows.


    Dry leaf

    Aroma of almonds in candy. Very sweet scent of nuts and caramel.

    Wet leaf

    Scented with puffed rice. I also recognize butter biscuits.

    Empty cup

    Weaker version of dry leaver aroma.



    Silk fine texture. Incomparason with this texture is graphen ...


    The taste of anise is accompanied by a fresh vegetal taste, typical of Taiwanese oolongs. The taste is very full and strong. At the same time, it does not contain any bitterness.


    Heavy going taste of spice. It goes grat with flavor of the brew.


    At first I would recommend to start with lower temperatures than is recommended by distributor. It is best to start at 80°C and slightly increase temperature with every brew. Otherwise, as for the tea itself, I am proud to announce that I have found a tea gem. A very balanced and full tea that reigns supreme with all the oolongs in my tea box.