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Taiwan Style Shui Xian

Taiwan Style Shui Xian


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 our partner who also bakes our Dong Ding. - another fabulous tea you can buy on the website

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]

Cultivar Sijichun

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

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. 

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

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