CHARCOAL-BAKED SHUI XIAN

OOLONG · CHINA

Taste tags:
Roasted · Orchid · Woody

How to brew
Gaiwan · 5–7 g / 150 ml · 95°C · 5–10 sec · multiple steeps

Origin
China · Fujian · Wuyishan & Jianyang
300–600 m · April–May harvest

Factsheet
Shui Xian oolong · naturally aged · charcoal-baked · slow roasted

HOW THE TEA TASTES

Charcoal-Baked Shui Xian

A deep and warming Shui Xian shaped by natural aging and slow charcoal baking. The first infusions reveal pronounced roasted and woody notes, gradually opening into orchid-like florals and gentle sweetness.

The texture is smooth and velvety, with a deep, persistent finish.

The liquor is rich amber.

Main taste notes:
Roasted · Orchid · Woody

Intensity:
5 of 5 · deep and warming

For the taste diagram:
Vegetal — 1/5
Floral — 3/5
Sweet — 3/5
Roasty — 5/5
Spicy — 3/5
Fruity — 2/5
Wood / earthy — 5/5

HOW TO BREW IT

Use 5–7 g per 150 ml in a gaiwan or Yixing teapot. Brew with 95°C water. Keep the first infusions short at 5–10 seconds and gradually increase the brewing time.

AMOUNT OF TEA
5–7 g per 150 ml

TEMPERATURE
95°C

FIRST STEEP
5–10 sec

Western style

Use 4 g per 300 ml at 95–100°C. Steep for 3–4 minutes.

WHERE IT COMES FROM

Wuyishan & Jianyang, Fujian, China

This Shui Xian comes from tea gardens at approximately 300–600 meters and is harvested between April and May.

After traditional oolong processing, the leaves are slowly baked over natural lychee-wood charcoal. The baking lasts approximately 8–24 hours at controlled temperatures, developing a deep roasted character while preserving the underlying floral qualities of Shui Xian.

Natural aging adds further depth and complexity.

Tags:
📍 Wuyishan & Jianyang · Fujian
⛰️ 300–600 m
🌿 Shui Xian
🔥 Lychee-wood charcoal baked
⌛ Naturally aged

FACTSHEET

TYPE
Shui Xian oolong · naturally aged · charcoal-baked

GOOD FOR
Afternoon · Evening · Cold weather · Long Gongfu sessions

HARVEST
April–May

CULTIVAR
Shui Xian

ORIGIN
Wuyishan & Jianyang · Fujian · China · 300–600 m

INTENSITY
5 of 5 · deep and warming

BREWING
5–7 g / 150 ml · 95°C · 5–10 sec

STEEPS
Multiple infusions

PACKED
May 2025