Shui Xian 水仙, Lotus Peak, Wu Yi Shan, Spring 2013

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Oolong Tea
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Edit tea info Last updated by Chrysostom
Average preparation
190 °F / 87 °C 0 min, 15 sec 8 g 5 oz / 135 ml

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Heavily roasted, soft yet deep, full-bodied with a floral aroma

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3 Tasting Notes

6 tasting notes

Shelled out for the Spring 2016 harvest of this tea.

8 grams, off boil.

This is the best tea I’ve ever had.

205 °F / 96 °C 0 min, 15 sec 8 g 4 OZ / 120 ML

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188 tasting notes

Best tea I have ever tasted, no really. Gong fu yixing @ 175F.
I have to tell you. I did not rinse this tea, reason being, it is a bit on the expensive side, did not want any to go to waste.
Does that make me dirty? I had a 3 second pang of filth but soon got over it after I sipped the first steep which was in/out of the yixing as the rinse, but it landed in my tummy instead.
Insane tastes of vanilla, banana, caramel, madeleine, mango, roasted walnut.
3,6,9,15,20,25,30,40,50,60,80,110,130 were the steeps.
It did not end, pure bliss. The rock came in about the 6th steep but the aforementioned flavors kept strong into the 8th.
This tea has me floored, but then again I love good cliff teas.
Thank You Shunan.

175 °F / 79 °C 0 min, 15 sec 8 g 5 OZ / 150 ML
Daylon R Thomas

Is it the Wu Dong or Feng Xi?


I’m not sure, I would like to say I remembered Wu Dong, but its now past 55 and there is no guarantees.

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