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“Now that the weather is getting colder here, I am definitely finding myself attracted to some of my darker, roasty-er teas. This dark oolong has a lot of yummy flavors, plum, burnt sugar and...” Read full tasting note
“Thank you to Lee for sharing some of this tea with me. I do enjoy a good shui xian, & today is the perfect day for a cozy tea such as this one. We are having spring thunderstorms on & off,...” Read full tasting note
This tea originally came from Jian Yang not far from WuYi Mountain and has been transplanted to WuYiShan. Premium Shui Xian is often called Narcissus because of its wonderful floral aroma reminiscent of blooming Narcissus flowers. The robust flavor fills the mouth with a lingering aftertaste. This is a great tea for new rock wulong tea drinkers due to its fragrance, rich taste and low price.
Location: Fujian Province
Tea Bush: Shui Xian
Tea Master: Lin Qu
Harvest Time: April-May
Picking Standard: zhong kai mian (3 slightly open leaves)
Brewing Guidelines
Teaware: 12 oz. glass, porcelain or yi xing clay pot
Amount: 1 Tbs of tea leaves
Water: 212°F (boiling) filtered water
Infusion: First infusion at least 2 minutes. The leaves are good for 7 infusions.
Seven Cups is an American tea company based in Tucson, Arizona. We source traditional, handmade Chinese teas directly from the growers and tea masters who make them, and we bring those teas back from China to share with people everywhere.
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MyCupOfTeaNow that the weather is getting colder here, I am definitely finding myself attracted to some of my darker, roasty-er teas.
This dark oolong has a lot of yummy flavors, plum, burnt sugar and caramel come to mind. I like this steeped for a longer period of time, but you could do shorter steeps. Wuyi oolongs are some of my favorite and I hope to get more of them soon as they also seem to have a long shelf life.
Thank you to Lee for sharing some of this tea with me. I do enjoy a good shui xian, & today is the perfect day for a cozy tea such as this one. We are having spring thunderstorms on & off, so the air is heavily humid, with that gloomy overcast kind of sky that makes me just want to go back to bed. I only have one more student today, & not until 4:30, which makes this a perfect afternoon to do a variety of small projects at my desk, while sipping an endless stream of teas! My kind of day!
When I opened the bag this tea came in & breathed in its sweet & floral essence, every voice in my head (especially Ms Theresa’s) said, “Yixing”. But I followed the suggestions of 1.5 Tb to 16 oz for 2 minutes. It was tasty, with a gentle essence of a creamy caramel flan with maybe a little burnt brown sugar on top, but I honestly wish I’d either used less water or a longer steep, so I switched the leaf over to my yixing for the resteeps.
We live, we learn :)
Sipdown!
Ummm, now I think I’ll have some dark roast oolong too since snow might come tonight. Burrr. Northern California girl that I am, I love the first snow here!!! Yesterday I smoked some tea with cherry wood, then ground it to a powder. I swear it tastes just like espresso and my house still smells good (I have a stovetop smoker). Your tea sounds delicious. Oolongs do well here on the semi-arid Frontrange. I have to drink up my puerh’s quicker because they do better where you live in humid (sort-of) San Francisco.
I have one dark oolong from Jing Tea Shop that claims to have a shelf life of 15 years!
Yow! I’ll be 75.5 then! I’m past aging anything but myself! What if I can’t remember which tea’s are way?! Better enjoy them while I can!