Competitian Shui Xian Wuyi Oolong

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by teaddict
Average preparation
205 °F / 96 °C 1 min, 0 sec

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2 Tasting Notes View all

  • “This tea got shuffled to the back of the cupboard for a long time, unopened, and now I'm enjoying a first series of infusions, spicy, roasty, floral, sweet. It's quite nice. The first was a...” Read full tasting note
    79
    teaddict 311 tasting notes
  • “Űber rich for a brew that came from the same place as some of the pinnacle jasmine teas of china. I expected to pay $'s for this but it was absolutely well worth the small batch to price rate. ༂” Read full tasting note
    85
    Gregory 35 tasting notes

From jing tea shop

Harvesting : Spring 2009

Plantation varietals : Shui Xian

Origine : Wuyi Mountain, Fujian Province.

Competition Prize : Gold medal in Shui Xian Category

Competition hosted: Wuyi Shan City Cha Ye Ju

Plantation attitude : 800 meters above sea level.

Certification : ISO 9001

Organic Certification : OTRDC (China)

Storage Recommendation : Ready to drink

Roasting method : Hard wood charcoal roasted for 6 hours

Dry leaves appearance : Strong and healthy leaves are very well processed into even curly stripes. Dark color leaves with deep brownish-yellow touch at the edge of the leaves.

Aroma : Warm and sweet roasted aroma combined with layered of creamy, floral and fresh honey hint.

Flavor : Predominance of fresh honey flavor with elegant and deep floral touch in the back. Its creamy taste is well accompany with the refreshing white flower like flavor. By breathing with the nose, its unique mineral feeling combined with a typical astringent flavor that fills up each taste bud.

Body : Full-bodied, good tea taste

Texture : Thick and oily and refreshing

Length : Long and sweet

Zi Sha Recommendation : Zi Ni, Xiao Hong Ni, Qing Shui Ni, Modern Zhu Ni

About jing tea shop View company

Company description not available.

2 Tasting Notes

79
311 tasting notes

This tea got shuffled to the back of the cupboard for a long time, unopened, and now I’m enjoying a first series of infusions, spicy, roasty, floral, sweet. It’s quite nice. The first was a little light, because I started with less tea in the kamjove than I usually do, but I didn’t adjust the infusion time. A little tweaking and reinfusing and all is much nicer now. I think it sat long enough (more than a year in the back of the cupboard) that it’s no longer competition grade, but still, a very nice tea.

Preparation
205 °F / 96 °C 1 min, 0 sec

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85
35 tasting notes

Űber rich for a brew that came from the same place as some of the pinnacle jasmine teas of china. I expected to pay
$’s for this but it was absolutely well worth the small batch to price rate. ༂

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