This Shui Xian comes from a cultivar created by cross-breeding offspring of the finest traditional Wuyi cultivars. The result is remarkable – this tea carries the long history and heritage of Wuyi oolongs, which you can taste in its stunning complexity. Being less baked than some other Wuyi oolongs, this tea provides a lively and very enjoyable undertone. This is very special tea, a true gem among Wuyi oolongs.
Origin: Wuyi, Fujian, China
Picking: Buds and closest leaves
Flavour: Warm cinnamon, woody and gently earthy but smooth. As most great teas, the enjoyment is in its subtlety. The medium baking technique leaves a zesty undertone and gently fresh aftertaste. An unforgettable experience in a cup.
Blog posts about this tea: Winter time is Wuyi time.
|Teaware||Yixing pot is highly recommended.|
|Gong Fu brewing||Rinsing is recommended. 4g of leaes for 120ml water, multiple infusions @ 90C|