Winter Shui Xian (2017)

Tea type
Oolong Tea
Oolong Tea Leaves
Almond, Blackberry, Bread, Butter, Cannabis, Caramel, Char, Cherry, Cinnamon, Cranberry, Cream, Earth, Fruity, Grass, Honey, Malt, Mineral, Mushrooms, Orange Zest, Peanut, Pear, Pine, Raisins, Red Apple, Roasted, Smoke, Sugar, Tar, Vanilla, Walnut
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Loose Leaf
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Edit tea info Last updated by eastkyteaguy
Average preparation
5 g 3 oz / 88 ml

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1 Tasting Note View all

From Old Ways Tea

This tea was produced towards the end of 2017. It is from the same bushes as our other shui xian, but is from the winter harvest. Winter teas are known for having a smooth feel and a strong fragrance. It is said that if you like Qi Lan then you will enjoy any variety in the winter. Winter productions are less sought after and correspondingly command a lower price on the market. First, since the time from summer harvest to winter harvest is shorter than the time from winter harvest to spring harvest the flavor does not have as much depth as the spring harvest. Secondly, winter teas are known to not get as many steeps as spring harvests. For these reasons winter teas generally sell for about half as much as a spring harvest. In my opinion the price does not reflect that these winter teas can be quite good.

This winter shui xian is quite nice. It has good fragrance and smooth flavor. The normal shui xian flavors are present, but it also has a slight nuttiness. The finish is smooth, with just a touch of bitterness from the roast. The tea has been roast once over charcoal. A winter tea needs a lighter roast than a spring tea. This tea is quite enjoyable now.

About Old Ways Tea View company

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1 Tasting Note

1031 tasting notes

God, it’s been forever! It seems that every time I try to get myself into some sort of routine when it comes to posting tea reviews, something always happens that causes me to fall even further behind. In this case, it has been a combination of an oppressive work schedule, health issues, and a general sour mood that has left me not exactly feeling like writing in my extremely limited spare time. I’m going to start playing catch-up again with this review, or so I hope. This was my first sipdown of the month and a tea I had been meaning to get to long before I actually managed to motivate myself to try it. My limited experience with winter Shui Xian and previous positive experiences with various Shui Xian offered by Old Ways Tea told me that this would be a quality offering, and it was. It ended up being neither my favorite winter Shui Xian nor one of my favorite offerings from Old Ways Tea, but it was still a very nice tea.

I prepared this tea gongfu style. After the rinse, I steeped 5 grams of loose tea leaves in 3 ounces of 203 F water for 6 seconds. This infusion was followed by 16 additional infusions. Steep times for these infusions were as follows: 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, and 10 minutes.

Prior to the rinse, the dry tea leaves emitted aromas of baked bread, cinnamon, raisin, roasted almond, honey, blackberry, charcoal, and pine. After the rinse, I picked up new aromas of roasted peanut, smoke, earth, tar, and cannabis. The first infusion brought out a little rock sugar and orange zest on the nose. In the mouth, the tea liquor presented notes of mushroom, cream, baked bread, roasted almond, roasted peanut, earth, tar, charcoal, and pine that were chased by hints of honey, cinnamon, blackberry, butter, smoke, and grass. The following infusions coaxed out aromas of rock sugar, malt, roasted walnut, grass, mushroom, cranberry, and pear alongside subtler scents of vanilla and red apple. Stronger and more immediately notable impressions of blackberry, butter, cinnamon, smoke, and grass appeared in the mouth alongside notes of minerals, black cherry, roasted walnut, orange zest, pear, red apple, pomegranate, cranberry, malt, and caramel notes. I also picked up some belatedly emerging cannabis hints and subtle notes of raisin, rock sugar, and vanilla. As the tea faded, the liquor settled and emphasized mineral, roasted almond, roasted peanut, roasted walnut, baked bread, caramel, butter, grass, blackberry, charcoal, and cinnamon notes that were underscored by hints of rock sugar, earth, mushroom, tar, smoke, vanilla, orange zest, black cherry, and pear.

This was a very complex and interesting tea. It was a little surprising to me that the characteristics of the roast (charcoal, pine, tar, smoke, etc.) came out so prominently and so strongly. Winter Shui Xian is generally not as heavily roasted as other Wuyi Shui Xian, and either this one was more heavily roasted than the average winter Shui Xian, or its roast somehow managed to retain a good deal of its strength and liveliness in storage. I have no clue which is the case. Anyway, this was a very good and very enjoyable Shui Xian, though it was a bit harsher and heavier than I have come to expect winter Shui Xian to be. I’m willing to bet that a few more months in storage would have mellowed it out a bit more.

Flavors: Almond, Blackberry, Bread, Butter, Cannabis, Caramel, Char, Cherry, Cinnamon, Cranberry, Cream, Earth, Fruity, Grass, Honey, Malt, Mineral, Mushrooms, Orange Zest, Peanut, Pear, Pine, Raisins, Red Apple, Roasted, Smoke, Sugar, Tar, Vanilla, Walnut

5 g 3 OZ / 88 ML

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