REVIEW: Tea Masters – 2013 Winter Hung Shui Oolong Shan Lin Xi


Tea and origin: Medium roasted oolong from Shan Lin Shi, Taiwan. Harvested on 7 November 2013
Twitter: Tea Masters
Blog: Tea Masters
Link to 2013 Winter Hung Shui Oolong

I would have considered myself fairly ambivalent about roasted oolongs a year ago. Most of the roasted oolongs I had tried to that point were too roasted and too strong for me. Once I started trying more medium roasted oolongs, however, I found a great liking for these teas, so I am very pleased to have the opportunity to try this Hung Shui from Tea Masters.

Tasting notes

Dry leaf: The dry leaf consists of rolled leaves that have a toasted and chocolatey aroma. When the leaves are added to warmed crockery, a honey aroma comes out

Infused tea: The tea cups out a golden liquor that has a toasted and honey aroma. It is a medium-bodied tea with very little astringency. The liquor is well balanced and has a nice combination of toasted and honey flavours. It has a long-lasting aftertaste that settles in the sinuses

Infusion tips: I infused this tea gong gu style with four grams of tea in 140ml of water at 95C. I used the following infusion times: 30 seconds, one minute, one and half minutes, one minute forty-five seconds, two minutes, two minutes and fifteen seconds, etc. You will get at least seven infusions

Conclusions: This is the type of roasted oolong that makes my tea blood flow! It is brilliantly balanced: not too toasted and not too sweet. Once the leaves open up (after the second infusion), the aroma and flavour of the tea is at its best, and will keep you going back for infusion after infusion. I lost count about how many infusions I got, but I drank the tea all night, and even had a couple good infusions the following morning. This is my kind of roasted oolong, and I’d highly recommend it

Retail price: 25 grams for $13.00 / 150 grams for $65.00


About teaxplorer

I grew up in the Midwest of the US and was introduced to tea at a very young age - unsweetened iced tea, that is! It was not until my early 20s, when I was seeking a lighter alternative to coffee, that I took tea drinking to a new level. I still remember my mother suggesting that I try putting milk in a cup of black tea (something that actually sounded a bit repulsive at the time, but I gave it a go). I quickly became tired of supermarket tea and started ordering teas from shops and companies all over the US. Throughout my 20s and now into my early 30s, pursuits in higher education studies, work opportunities and marriage have given me opportunities to live in the UK, Canada and Germany and travel around the world, which has sparked an even greater interest in tea and the culture of tea. This blog is my outlet to discuss my love of tea and show off some of my photos. All images and opinions on this blog are my own, unless stated otherwise. I retain copyright on all photographs, but please do not hesitate to contact me at if you wish to reproduce any of my images. Likewise, if you would like me to review and photograph any teas for you, please get in touch. I would be happy to hear from you. Thank you for stopping by my blog, and I hope you return many times! Happy drinking! Drew B (@teaxplorer)
This entry was posted in Taiwanese oolong, Tea Masters and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s