Light Roast Shui Xian (2018)

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Almond, banana, Blackberry, Blueberry, Bread, Butter, Caramel, Cedar, Cherry, Cinnamon, Cream, Grapes, Grass, Mineral, Moss, Orange Zest, Orchid, Peanut, Plum, Raspberry, Roasted Barley, Smoke, Sugar, Vanilla, Floral, Maple Syrup, Orchids, Roasted, Roasted Nuts, Walnut, Wet Rocks
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
5 g 3 oz / 88 ml

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3 Tasting Notes View all

  • “Here is another of my summer Old Ways Tea sample sipdowns. I had actually forgotten about buying this tea. My reaction to finding the 8g sample pouch of this was utter bewilderment. Then I went...” Read full tasting note
    90
  • “Backlog from early December. Barely took notes. It must’ve been a bad day. I don’t remember anything about this tea, unfortunately :/ Dry leaf had notes of caramel, marshmallow, vanilla, roasted...” Read full tasting note
  • “Gong Fu Sipdown (607)! Trying another one of the yancha samples from my Old Ways Tea sampler; this time the Light Roast Shui Xian. To be honest, I knew I would enjoy this tea – but I also knew...” Read full tasting note

From Old Ways Tea

This shui xian has received a light roast. The leaves are a lighter color with shades of green and red that would be obscured in a traditional high roast. The tea brews to a slightly golden yellow. A gentle orchid fragrance is brought out by the lighter roast. The base material is from older shui xian trees at a higher altitude. The older trees are expressed with a gentle wood fragrance. Produced without chemical aids, the weeds grow tall between the trees in this garden.

About Old Ways Tea View company

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3 Tasting Notes

90
1031 tasting notes

Here is another of my summer Old Ways Tea sample sipdowns. I had actually forgotten about buying this tea. My reaction to finding the 8g sample pouch of this was utter bewilderment. Then I went back through my records and realized that I bought it along with a bunch of other 2018 tea samples from Old Ways Tea. Anyway, I am a huge sucker for light roasted Shui Xian, and this one was very much worth my time.

I prepared this tea gongfu style. After a 10 second 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 cinnamon, cedar, cream, baked bread, roasted almond, and black cherry. After the rinse, I detected wholly new aromas of roasted peanut, smoke, and grass as well as a subtle orchid scent. The first infusion added a rock sugar aroma and more of an orchid presence. In the mouth, the tea liquor presented notes of cinnamon, cream, roasted almond, baked bread, orchid, black cherry, and roasted peanut that were chased by hints of grass, smoke, cedar, blackberry, and blueberry. The bulk of the subsequent infusions added aromas of blackberry, minerals, orange zest, caramelized banana, and roasted barley. Stronger and more immediately detectable notes of grass, blackberry, and blueberry appeared in the mouth alongside mineral, orange zest, rock sugar, moss, caramel, plum, and roasted barley impressions. Hints of black raspberry, caramelized banana, butter, vanilla, and red grape were present too. As the tea faded, the liquor emphasized notes of minerals, moss, grass, cream, orange zest, and roasted almond that were balanced by subtler notes of butter, black cherry, red grape, blackberry, rock sugar, and roasted barley.

This was a very pleasant and drinkable light roasted Shui Xian with a ton to offer. Compared to some of the other teas of this type that I have tried, the roast that was applied to this tea seemed much lighter and more delicate, but that impression could have been at least partially due to the tea’s age. Anyway, this was definitely a very nice offering. I could see it being an especially great option for those who are exploring Wuyi teas and want to get an idea of what the Shui Xian cultivar has to offer before exploring the heavier roasted variants of Wuyi Shui Xian and/or established fans of Wuyi oolongs who are looking for something a little lighter than the average Shui Xian.

Flavors: Almond, banana, Blackberry, Blueberry, Bread, Butter, Caramel, Cedar, Cherry, Cinnamon, Cream, Grapes, Grass, Mineral, Moss, Orange Zest, Orchid, Peanut, Plum, Raspberry, Roasted Barley, Smoke, Sugar, Vanilla

Preparation
5 g 3 OZ / 88 ML

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1216 tasting notes

Backlog from early December. Barely took notes. It must’ve been a bad day. I don’t remember anything about this tea, unfortunately :/

Dry leaf had notes of caramel, marshmallow, vanilla, roasted nuts, milk chocolate, florals and peanut.

First infusion was sweet and roasty with florals and graham. No notes in between there and the seventh infusion where all I had to say was peach-osmanthus and butter finally coming out in aftertaste.

And there you have it folks.

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12915 tasting notes

Gong Fu Sipdown (607)!

Trying another one of the yancha samples from my Old Ways Tea sampler; this time the Light Roast Shui Xian. To be honest, I knew I would enjoy this tea – but I also knew right away that I wouldn’t enjoy it as much as some of the others in this sampler. I really enjoy heavily roasted teas – so in general light roast oolongs can be a bit frustrating for me since it’s like being teased by the flavour profile I crave so deeply in an oolong.

This was a nice tea though – I steeped it in my yancha dedicated yixing pot and it brewed up very smooth and consistently. I did find that it was not an oolong I could brew for an extended period of time though; after only the sixth infusion the flavour of my infusions was getting pretty rough and tapped out. However, that short session turned out to fit perfectly into my evening schedule and I didn’t have to feel like I was cutting it too early/short and losing out on good tea since the flavour had dwindled so badly already.

This is probably my least favourite thing I’ve had from Old Ways Tea so far, but it was still quite nice overall and I’d definitely drink it again – though this isn’t a yancha that I’m considering repurchasing, unlike their Rougui (as an example).

Photos: https://www.instagram.com/p/Bw8E7TJnezU/

Song Pairing: https://www.youtube.com/watch?v=USY602Ft98M

Flavors: Butter, Floral, Maple Syrup, Mineral, Orchids, Roasted, Roasted Nuts, Walnut, Wet Rocks

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