Earthy and austere like the well crafted, solidly built antique furniture that would be found in the study of a man worth knowing.
“Earthy and austere like the well crafted, solidly built antique furniture that would be found in the study of a man worth knowing.” Read full tasting note
“As far as aged oolongs go, this one takes the cake. Aged oolongs are definitely in my top two favorite categories of tea right up there with high quality aged sheng (raw) puerh. This tea belongs in...” Read full tasting note
“I loved this tea. Complex. Great aged taste and aroma without being overly medicinal.” Read full tasting note
This high fired oolong is a rediscovered gem, prepared in the traditional Hong Kong roasting method over fifty years ago.
Dry Leaf Aroma: Aged leather and parchment
Wet Leaf Aroma: Notes of crushed grapes and musk with a trace of sea minerals
Body: A well seasoned tea that intrigues the palate with layers of dried pomelo, wild walnut and savory herbs. The sweet body of it’s former youth shines through the many layers of age with high floral notes after the first few steeps. Later infusions reveal a light and brassy side with a soft citrus base.
Finish: Gentle and slightly tart with delicate mint and honey flourishes
Qi: Strong calming effect
Company description not available.
1990's Wu Yi Shui Xian (charcoal roasted)The Chinese Tea Shop (Vancouver, BC)
Shui Xian Wuyi OolongVerdant Tea
wuyi shui xianCoffee & Tea Exchange
Shui Xian Wuyi OolongTea Soul
Wu Yi Shui XianTea Madame
Wuyi Shui XianDie Kunst des Tees
As far as aged oolongs go, this one takes the cake. Aged oolongs are definitely in my top two favorite categories of tea right up there with high quality aged sheng (raw) puerh. This tea belongs in the category of aged oolongs that were only roasted once during production and then left to age untouched for over 50 years as it should be because if a tea is roasted correctly it only needs to be roasted once prior to aging. This tea blew my mind when I first tasted a sample of it. As soon as you put your nose in the bag to smell the dry leaf, you immediately get a musty, ginger/ginseng like spice, slightly plummy, strong chinese medicine scent. However, as soon as you rinse the leaves for the comparison of dry leaf vs. wet leaf, “the aroma is a delicious must of an ancient basement carved out of rough earth and sanctified with old incense. There is a warm monkish simplicity to the liquor and a civilized sweetness that highlights the wild nature of the leaf.” This is by far the highest quality and best stored aged oolong I have ever tried.