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“If you know what a high quality Shui Xian tastes like, then you know what to expect when you buy this one:toasty goodiness with subtle notes that you almost call floral, but you don’t care because...” Read full tasting note
Shuixian (水仙) that is Water Goddess is a type of rocktea (岩茶, yancha) from the Wuyi mountains. The repeatedly-baked dark wulongs’ usual fiery taste is now combined with a complex mixture of light sour-, and bitterness which then soon turns into longlasting sweet, nutty aftertaste. With its flowery redolence, Shuixian is considered as one of the most fragrant teas in the Wuyi mountains, hence the name, which also means narcissus.
Wuyi teas have a two major idiosyncrasies: First, they are plucked only during Spring, and second, they are baked multiple times: a half year after the harvest time, then once again a year later.
The Wuyi Mountains is situated in Fujian Province, China. With it’s more than a thousand-year-old history of teacultivation, and approximate 200 different subgenera of the teaplant, Camelia sinensis, the area is listed as a UNESCO World Heritage Site. The mountain’s vulcanic nature reappears in the character of the tea: fiery, vitalizing ambiance and strong chaqi (茶氣, that is tea nature/energy).
Preparing Instructions:
Quantity: 5-6 gramm per 150ml.
Water temperature: 95ºC. From fresh spring water or filtered water.
Brewing time: 3-3-5-7…seconds
Infusions: 6-8
Company description not available.
If you know what a high quality Shui Xian tastes like, then you know what to expect when you buy this one:toasty goodiness with subtle notes that you almost call floral, but you don’t care because it is one of the few types of teas that naturally resembles coffee with a lot of creamer. That’s my opinion, and I’m proudly biased to that description.
Anyway, I drank this exactly as instructed, and was pleased that this tea had some Cha Qi like they described. I felt productive after drinking it, but I had no jitters going into the final eighth cup of this. As for the flavor, it was primarily nutty like almond and roasted nuts, followed by a caramelized body in the aftertaste that was not too far off from coffee. The florals reminded me a little bit like narcissus, and as the steeps got rebrewed, the tea got some fruity hints. This tea was not actually fruity, but it got sweeter in the later hints. The tea was also moderately woodsy and vegetal (barely so), but more roasted and floral overall. Nuts, butter, caramel, toast, wood, orchid, rye, and some “sourness” and smoke that the company describes are the descriptors I’m going to stick with. I’m recommending this tea, and really, any tea from this company either way.
Flavors: Almond, Caramel, Coffee, Nuts, Orchid, Roasted, Rye, Smoke, Smooth, Sweet, Toast
