2009 winter wood-roasted shui xian

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by teaddict
Average preparation
200 °F / 93 °C 0 min, 30 sec

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6 Tasting Notes View all

  • “This is a very interesting tea. It is tightly rolled, unusual vs the other wuyi oolongs I've had, and looks fairly green in the rolled state, and unrolls to a deep green leaf. But the tea liquor...” Read full tasting note
    93
    teaddict 311 tasting notes

From Hou De Asian Art & Fine Teas

From the hou de web site
Harvest: 2009 Winter

Method: Hand-harvested

Cultivar: Shui Xian

Location: Al Li Shan, Jia Yi, Taiwan

Description: A Hou De Specialtea! Our previous offeirngs of Al-Li-Shan “Shui Xian” were either in High-Mountain style (non-roasted) or dark-roasted as in 2008. For 2009 Winter harvest, we are offering a special-order batch of Shui Xian: medium-high level roasting to similar to Dong-Ding style, and a final 2-hour traditional wood roasting to caramelize the aroma profile.

And the result is surprisingly good: not only the unique aroma of Shui Xian is better expressed than dark-roasting, the aroma and feeling is superbly complex and warm. Thick and creamy consistency – you can immediately feel a silky “coating” on the tongue. Durability is also good.

About Hou De Asian Art & Fine Teas View company

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6 Tasting Notes

93
311 tasting notes

This is a very interesting tea. It is tightly rolled, unusual vs the other wuyi oolongs I’ve had, and looks fairly green in the rolled state, and unrolls to a deep green leaf. But the tea liquor reminds me more of a Dan Cong style of oolong—astringent, complex, toasted, sweet, spicy. And it has the ability to last through a dozen infusions easily, getting lighter at the end, but even the light infusions are still fruity/sweet/spicy.

I started this brewing with 3 grams of leaf in a 100mL red clay pot, water about 185 degrees, and infused at first for 30 seconds, and extended as long as 2 seconds by the end of the session.

Preparation
185 °F / 85 °C 0 min, 30 sec

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