Shui Xian - Water Sprite - Oolong Tea

The original variant of this tea is an oolong rock tea from the Wuyi Mountains, Fujian province. It has since evolved to take on many forms, however the core feature remains, which is a nice roast to finish it off. Hugely popular in China and often served at restaurants and banquets there. We can confidently say, however, that our version is a grade or two above restaurant tea! We use a local Taiwanese Bao Zhong as the base, which is minimally oxidised and unroasted. Next, following Shui Xian tradition, ours is then fired by a 6th generation master roaster. The end result is a tea with a flavour profile full of dried fruits, particularly dried stone fruits. This is probably one of the more unique offerings in our shop.

Overview

Origin
● Harvest: 1st week April 2021
● Location: Pinglin, New Taipei City, Taiwan
● Altitude: 400-600m
● Cultivar: Qing Xin

Processing
● Method: hand-picked
● Pluck: bud plus 1-3 leaves
● Oxidation: 10-20%
● Roast: medium-heavy

Tasting notes

Appearance
● Dry leaf: twisted and wiry whole leaves, dark copper brown colour
● Wet leaf: unfurls partially, lightly bruised edges
● Liquor: amber colour, orange-yellow hue

Aroma
● Dry leaf: prune, dried apricot, oak wood
● Wet leaf: fig jam, red beet
● Empty cup: dried mango

Flavour
● Taste: apple compote, roasted green capsicum
● Aftertaste: orange rind, walnut, liquorice
● Mouthfeel: brisk, sharp, low-med astringency

Brewing tips

The following tips are for your guidance.
Please feel free to adjust to taste.

Gongfu style
● 5g per 100ml at 90-95°C (195-205°F)
● 15-20 secs for 1st steep
● add 5-10 secs for each re-steep
● 5-8 steeps total

Western style
● 1.2g per 100ml at 95°C (205°F)
● 2 mins for 1st steep
● add 30-60 secs for each re-steep
● 2-3 steeps total