84
drank Shui Xian by Teas Etc
4 tasting notes

Rather dark amber liquor, woodsy and deep, yet smooth and fruity. I’m rather fond of this one, since I tend to go for deeper, slightly more oxidized oolongs. A nice alternative for those who find fresh oolongs too buttery/milky.

Preparation
200 °F / 93 °C 3 min, 0 sec

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Bio

I’m your average 30 y.o. guy, I’ve been a tea drinker for almost 10 years, back when it was still an “old grandma’s drink” and before the whole “tea revolution” started kicking in recently.

I have diverse tastes but my tea of predilection is wulong (oolong). I also dig pu’ehr, usually the shou varieties. So yes, I tend to go for the deeper, more oxidized and intense flavors. I’ll have white, black and even the odd rooibos. However, green tea and me don’t get along so much, except in rare cases.

Don’t expect pretentious, high-strung reviews/notes from me, I definitely consider myself an avid tea enthusiast but not a connoisseur or expert.

Location

Montreal, Canada

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