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Today only few farmers left in Dong Ding area who cultivate old bushes like Shui Xian, Fo Shou or Tie Guan Yin. These old cultivars with mainland China origin are widely replaced by Qing Xin or Jin Xuan bushes.

As you probably know Shui Xian comes from Wuyishan but it’s also cultivated in few areas of Taiwan (Shimen, Shan Lin Xi, Dong Ding area).

Now we want you to meet something outstanding – Aged Shui Xian produced in Dong Ding style with very dark charcoal roast style. The tea was roasted in the year of production but also few times during the storage. Storage took place in dry warehouse where the tea was closed in big Zisha jars.

Dark, intensive and essential oolong produced in “old school” way.

Here you will find mineral notes of Shui Xian but also deep and pleasant layers of dried plums, chocolate, wood, herbs, incenses and dark honey.

Aftertaste – mineral, sweet and long lasting.

Clear

Description

Origin: Yonglong, Lugu, Nantou, Taiwan.
Harvest: Spring 2007
Tea cultivar Shui Xian

Temperature of water and amount of leaves: 100 C 6g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be short- not more than 40-50 seconds. Second and third infusion can remain similar (below one minute). We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8-10 nice brewings!

Additional information

Weight

14g, 30 g, 50 g, 100 g

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