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Shui Xian [Taiwan]

Shui Xian [Taiwan]


Simply Put...

Also known as ‘Shui Hsien’, ‘Water sprite’ or ‘Narcissus’, this Shui Xian is a heavily baked oolong characterized by its dark, wiry leaves and a rich, honeyed flavour. 

Processing is similar to the rest of the Wuyi oolongs, although it is often baked to a higher level. For our Shui Xian this baking is key, as ours is actually a Taiwanese oolong made using the Sijichun cultivar and baked by Yu Wen who is the lady who also bakes our Dong Ding. - another fabulous tea you can buy on the website

How to make Shui Xian

Amount of tea per cup (200 ml): 5-7g (one tea caddy spoon)

Temperature of water: 90℃ / 194℉

Infusion / brewing time: 30 seconds initially, then longer according to taste

Number of infusions: Multiple

In more depth...

Provenance: Ming Jian Township, Nantou county, Taiwan

More information : Shui Xian oolong originates from the Wuyi Mountains in China's Fujian Province, although it is now grown elsewhere in China and Taiwan. 

You might not know....Shui Xian, along with Rou Gui and Da Hong Pao is one of the most popular Yancha (rock teas) in the western tea market, albeit sometimes not sold under its true name. It is sometimes blended with or even sold as Da Hong Pao as this is the more well known tea.

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