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.