This newly appeared varietal Shui Xian is not a new tea varietal to us. Known as a great varietal for rock tea in Fujian, Mr. Feng’s family also planted some in Pinglin as well to see its potential, and we have been trying it every season, but the tea just don’t pass our standard every season. Finally in this new decade of tea, this varietal was finally matured in the hand of Mr. Feng, so here is the Shui Xian from Pinglin we are seeing.
Baozhong, one of the oldest tea types in Taiwan, is probably the most unique tea type in the world. The reason for it being named “Baozhong” (包種) is interesting. Some say it is called “Baozhong” (包種) because of a typo from “Se Zhong” (色種), which means a special varietal that is different from the traditional varietal from Wu Yi (武夷), and people miswrote the two words.
Another more convincing, and well known in Japanese document, recorded that the name Baozhong was derived from the way in which tea merchants at that time packed their tea products with folding paper, because “Baozhong” in Han character literally “the type of tea that was packed.” Furthermore, this is again, one of the most crucial points for Baozhong being classified as “Baozhong” in 19th century, is that it was a scented oolong tea with flowers such as osmanthus. Eventually, the old Baozhong evoluted to the modern Baozhong we are more familiar with today after the innovative process invented by tea masters in the 1910s, which made the new type of Baozhong no longer required to be scented with flower to carry a floral aroma.
Tea lovers who are familiar with tea will immediately notice this varietal came from the southeast coast of China. Being a neighbor of it, Taiwan was fortunately enough to have this rare varietal transferred to Pinglin in recent years. Mr. Feng has been taking advantages of Pinglin’s unique and clean terroir to grow the special varietals from China, and achieved some remarkable results.
To make this tea even more enjoyable as always, we sent it to our charcoal roasting master Mr. Zhuang to make its structure more refined. You won’t taste strong “charcoal roasting” flavor from Mr. Zhuang’s craftsmanship as usual, but we assure you will certainly taste a robust and complete structure of this tea after the “refining” process. A peach aroma will be the first note you will catch after hot water is being poured, we will leave the rest for you to explore on your own!
Harvest Season: Spring 2020 / 春 貳零貳零
Varietal: Shui Xiang / 水仙
Elevation: 400 M / 肆佰 公尺
Region: Pinglin / 坪林
Fermentation Level: 30% / 分之 參拾
Roast Level: 1 / 壹 分