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“It’s not too often that I get teadrunk off of an oolong, but 47 Instagram photos later, here I am. The first time I had this tea, I used 4g in a 100ml gaiwan (actually, the 100ml gaiwan that...” Read full tasting note
“Very good. Really enjoying this! There is a certain profile of oolong that really gets me, and yes, this is IT. Roasty. A bit fruity. Peach maybe? Highly oxidized. Mineral notes. Honey. I can’t...” Read full tasting note
“This tea is fantastic. i love heavy roasted Yancha. the roast is skillfully done so it has no ashtray taste. i tried it twice and placed an order last night for another 75g. since its Limited...” Read full tasting note
“Finally getting around to gong fu-ing this. It is so superior this way. Usually is, right? Also, definitely don’t skimp on the leaves and it will reward you. Richly. Huge uptick on the rating now.” Read full tasting note
Hailing from the Wuyi Shan (Rock Mountains) in China’s Fujian Province, Shui Xian (Water Sprite) derives its name from the cultivar used to make it. This extremely high-grade oolong is made in the traditional yancha style – heavily oxidized, heavily roasted, and hand rolled. Although other regions and provinces are now growing the Shui Xian cultivar, unless the leaves are grown in the famous red clay soil under the majestic cliffs of black rock in the Wuyi Shan, such teas cannot be considered a true Shui Xian. This authentic Shui Xian is constructed in the traditional way with fully intact leaves that produce an unbelievable aroma and a hearty liquor that both soothes the throat and leaves a long lasting mint-like taste. A true work of art from some of the most famous tea gardens in one of tea’s most heralded terroir
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It’s not too often that I get teadrunk off of an oolong, but 47 Instagram photos later, here I am. The first time I had this tea, I used 4g in a 100ml gaiwan (actually, the 100ml gaiwan that Joseph Wesley so generously gave away, which was to me :-) and it was just ok. Both Cwyn and Boychik have both recommended not to skimp on the leaf, and they were right. So this time I crammed about 7g into my tiny little 100ml yancha pot, which was as much as it would hold, and used boiling water and short steeps. The result is a tea that is nothing short of fantastic. Sweet, roasty, nutty goodness, with a lovely mineral aftertaste and lingering mouthfeel. My only regret is that I bought only 25g.
Very good.
Really enjoying this! There is a certain profile of oolong that really gets me, and yes, this is IT. Roasty. A bit fruity. Peach maybe? Highly oxidized. Mineral notes. Honey.
I can’t wait to try this in a gaiwan. and now I’m sad there’s only 25g. Le sighs.
This tea is fantastic. i love heavy roasted Yancha. the roast is skillfully done so it has no ashtray taste. i tried it twice and placed an order last night for another 75g. since its Limited edition tea. last year Da Hong Pao and Qi Lan were sold out pretty quickly
The brew is deep red color. its mix of fruity floral and some roasted nuts in the background. this kind of tea i always brew with boil water and short steeps. it gives me nice long lasting sweetness.
Btw Joseph Wesley tea is having giveaway of their brand new gaiwan on instagram. He asked me to help him with it. its gorgeous and very functional. thick, flared so you dont burn fingers and coated with pretty porcelain glaze. the giveaway is till December 21. international too. go try your luck!
Finally getting around to gong fu-ing this. It is so superior this way. Usually is, right? Also, definitely don’t skimp on the leaves and it will reward you. Richly. Huge uptick on the rating now.
Flavors: Cocoa, Mineral, Toasted
:P
yay! i got me 75g because his limited editions sells out.