Old Tree Shuixing

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Berries, Coffee, Graham Cracker, Peach, Roasted, Sweet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by AllanK
Average preparation
Boiling 0 min, 15 sec 3 g 2 oz / 60 ml

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2 Tasting Notes View all

  • “I feel that Wuyi teas are trickier than Puerh, for there are a lot of Wuyi’s but there are veeeerry few good ones. Luckily, this tea falls into that category. However, I wouldn’t call it luck, for...” Read full tasting note
    90
  • “Thank You Marcus Reed for this sample. This was quite good. It had a light roast profile. The charcoal roast flavor was not overpowering. By the fourth steep I noticed I couldn’t taste it anymore....” Read full tasting note
    90

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2 Tasting Notes

90
506 tasting notes

I feel that Wuyi teas are trickier than Puerh, for there are a lot of Wuyi’s but there are veeeerry few good ones. Luckily, this tea falls into that category. However, I wouldn’t call it luck, for it was well made. This Shuixian this different that ones I’ve had before. I’m a fan of Laocong, for it has a more distinct cliff taste, and I enjoy how oily they are. This tea fits those perfectly. The leaves are nice and long and wiry with a bit of strength to them. They carry a hearty smooth roast of toasted berries and subtle peach pie. It is very pleasant. I warmed my teapot and placed what I had inside, so that the pot was completely stuffed. The aroma from the lifted lid is of intense roast, graham crackers, some slight earth, and coffee. It’s an awakening aroma. I washed the leaves quickly and prepared for brewing. The brew was quick and the water was hot. I pulled out one cup full of laocong goodness. The taste begins very sweet and thick. There is a massive huigan that continuously cycles as it washes over my tongue. The taste is long and filled with stevia sweet sensations. The next sip brings a more prominent cliff taste along with a tannic undertone that scurries behind my tongue. The brew is surprisingly well rounded and full without hardly any edges. Upon completion, I can fell my mouth salivating and tongue well lubricated. This is some awesome stuff. In my experience, shuixian is bit drier and tannic with slate tones. This tea is much different than what I’ve had. I enjoyed my session. It’s good to know there are still great wuyi’s accessible to the west. :)

https://www.instagram.com/p/BZd4j8wn9T0/?hl=en&taken-by=haveteawilltravel

Flavors: Berries, Coffee, Graham Cracker, Peach, Roasted, Sweet

Preparation
Boiling 0 min, 15 sec 2 OZ / 70 ML

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90
1758 tasting notes

Thank You Marcus Reed for this sample. This was quite good. It had a light roast profile. The charcoal roast flavor was not overpowering. By the fourth steep I noticed I couldn’t taste it anymore. I am kind of at a loss as to how to describe the main flavor note of this tea, but it was good. This is a fairly recent harvest, I think Spring 2015 but I am not sure. this is one I would consider buying even though I am not as big a yancha fan as a puerh fan.

I brewed this twelve times in a 50ml gaiwan with 3.1g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. Judging by the color of the tea in the final steep I’d say these leaves would go three or four more steeps but I’ve had enough at twelve.

Flavors: Roasted

Preparation
Boiling 3 g 2 OZ / 50 ML

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