Traditional Wu Yi Shui Xian

Tea type
Oolong Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Jacob B
Average preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 oz / 100 ml

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  • “INFORMATION Origine: Fu Jian Province Harvesting area: Inner Wu Yi Harvesting: ~ 600 meters above sea level Plantation altitude: Spring 2012 Tea varietal: Shui Xian MORE This Wu Yi Shui Xian was...” Read full tasting note
    boychik 418 tasting notes

From jing tea shop

Origin : Wu Yi, Fu Jian Province
Harvesting area : Inner Wu Yi
Plantation attitude : 600 meters above sea level
Harvesting : Spring 2011
Grade : AA+
Roasting method : Hard wood charcoal roasting
Storage recommendation : Short (drink over the next 5 years)
Yixing teapot pairing : Zi Ni, Hei Ni, Qing Shui Ni, Duan Ni

Right from the beginning, this Wu Yi Shui Xian shows that it is processed the traditional way. The dry leaves features a sweet and acidic fragrances and have a nice coat of white frost all over. After a quick wash, the dark leaves turns to a very dark green showing that they have undergone a more heavy fermentation and baking. there is a hint of acidity and charcoal in the sweet fragrant. The tea liquor is light amber with a medium thick and acidic texture and shows a very nice and natural flowery fragrance after 2 or 3 brews. The tea leaves a long and sweet aftertaste with a fresh sensation. This Wu Yi Shui Xian was heavily fermented and baked with Charcoal thus making it a oolong fit to be stored for a few years. When storing oolong tea with the though of opening it a few years later, it is best to use a porcelain canister and make sure it is airtight. We do not recommend to use Yi Xing canister as those are porous and in just a few months, or a year, the tea will have lost a lot of fragrance.

$25/100g

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1 Tasting Note

418 tasting notes

INFORMATION
Origine: Fu Jian Province
Harvesting area: Inner Wu Yi
Harvesting: ~ 600 meters above sea level
Plantation altitude: Spring 2012
Tea varietal: Shui Xian
MORE
This Wu Yi Shui Xian was heavily fermented and baked with hard wood charcoal thus making it a oolong tea that can be stored for a few years.
TASTING
Eye: Light amber
Nose: Toasty, flowery, touch of acidity and sweetness
Mouth: Medium thick tea liquor, mild acidity, flowery, good freshness, long and sweet aftertaste

I copied most recent info on this tea sample i got.

This tea is great. Toasty, roasty, sweet, stone fruit notes, raw nuts(cashew?) and some cannabis. Long lingering sweet aftertaste.
Gongfu method
6g 100ml gaiwan 195F
rinse/pause/5/10/10/10/15/20sec etc

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
Sarsonator

Sounds good. I love cashews!!!!

Stephanie

heck yeah, this one sounds fab

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