China Fujian Fragrant Shui Xian Oolong Tea

This was one of my sipdowns from September. I recall finishing what I had of this tea right before I started on What-Cha’s China Fujian Fragrant Rou Gui Oolong Tea. I have already reviewed the latter tea, and like it, this tea was also excellent. To be honest, it was actually just a little bit better than its sister offering.

I prepared this tea gongfu style. After the rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 203 F water for 6 seconds. This infusion was chased by 15 additional infusions. Steep times for these infusions were as follows: 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, and 7 minutes.

Prior to the rinse, the dry tea leaves presented aromas of charcoal, pomegranate, raisin, blackberry, pine, and blueberry. After the rinse, I detected aromas of roasted almond, baked bread, smoke, rock sugar, earth, cannabis, and mushroom. The first infusion introduced aromas of rose and grass as well as a subtle vanilla scent. In the mouth, the tea liquor presented notes of roasted almond, butter, cream, vanilla, rose, blueberry, rock sugar, earth, pine, grass, baked bread, and pomegranate that were backed by hints of raisin, cannabis, mushroom, red raspberry, blackberry, red apple, and charcoal. I even picked up a barely perceptible hint of smoke in the aftertaste. The subsequent infusions coaxed out aromas of cream, red raspberry, red apple, pear, spinach, cinnamon, black cherry, strawberry, and roasted peanut. Stronger and more immediately assertive notes of blackberry, mushroom, and red apple came out in the mouth alongside impressions of minerals, pear, spinach, orange zest, roasted peanut, strawberry, and popcorn and hints of cinnamon and black cherry. As the tea faded, the liquor emphasized notes of minerals, roasted almond, grass, pine, baked bread, earth, charcoal, mushroom, and orange zest that were balanced by hints of rock sugar, roasted peanut, butter, red raspberry, blueberry, red apple, strawberry, spinach, popcorn, and black cherry.

This was a tremendously aromatic and flavorful tea, but it was also one that was consistently approachable and drinkable despite its considerable complexity. Fans of Wuyi Shui Xian would likely find a ton to love about this offering, though I think those who are put off by the more traditional, heavily roasted spring teas would also be pleased with it. It truly had something for everyone and served as proof that some of the teas produced in Wuyishan’s winter harvests have a tremendous amount to offer more open-minded tea drinkers.