This is the first Shui Xian Wuyi I’ve had. I thought I would do this right by grabbing a sample that is claimed to be sourced from Jiulongke, a small patch of tea gardens within the Zheng Yan scenic area. I’m still learning about Wuyi teas, but I have had true cliff Wuyi oolong before and this one seems to share some their characteristics.

These are large black, intact leaves that are highly floral after the rinse. I can’t recall any Wuyi with such a strong floral aroma. The first few infusions are thiiiiiiiiiick, smooth, and powerful. Very nice qi and strong mouthfeel that forces me to recline as I slowly sip. All the typical Shui Xian notes of prominent umami-like florals, cannabis, roasted barley, and sweet minerals (reminiscent of MSG) that cover the entire mouth almost like toothpaste. This sweet mineral note and strong mouthfeel linger for a some time after drinking.

This one goes strong until steep 8 or so. While it’s already enjoyable now, waiting at least a year or more for the flavors and textures to develop would pay this tea the respect it deserves and heighten the drinking experience. I could see this resulting in a richer tea liquid with some sweeter fruit notes.

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My ever expanding list of obsessions, passions, and hobbies:

Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.

I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
shu pu’er
herbal teas (not sweetened)


Personal brewing methods:

Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)
- pu’er: 5-7 g for 100 ml
(I usually a gaiwan for very young sheng.)
- green tea: 2-4 g for 100 ml
- oolong: 5-7 g for 100 ml
- white tea: 2-4 g for 100 ml
- heicha: 5-6 g for 100 ml
(I occasionally boil fu cha a over stovetop for a very rich and comforting brew.)


Washington, DC

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