1960's Wuyi Shui Xian
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