Taiwan Style Shui Xian
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.
In more depth...
Tea Name Taiwan Style Shui Xian
Tea Maker Mr Chen, Baked by Yu Wen
Origin Ming Jian Township , Nantou, 300-400metres above sea level
Size : 1/5 hectare
Harvest Time End of April
Note on harvest time & baking : The fresh Spring tea from this garden is used for Bao Zhong. For this tea it is baked after mellowing [as for Dong Ding]
Interested to learn more about Taiwanese tea style, cultivar & terroir? click here to read our blog on the topic
Style : Strip, unrolled
Baking : Level 6-7
Plucking standard Machine plucked
Oxidation Level : 10-15%
Experience Rich, honeyed flavour
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.
How to prepare Taiwan Style Shui Xian [Gong Fu Style]...
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