SHUI XIAN OOLONG

OOLONG · CHINA

Taste tags:
Roasted · Woody · Mineral

How to brew
Gaiwan · 7 g / 150 ml · 95°C · 10–15 sec · 8+ steeps

Origin
China · Fujian · Wuyi Mountains
Southern foothills · around 500 m · April–May

Factsheet
Wuyi oolong · Shui Xian · semi-oxidized · traditionally roasted

HOW THE TEA TASTES

A classic Shui Xian with a rich, full body and deep roasted character. Warm woody and mineral notes form the base, while a gentle sweetness develops through later infusions.

The liquor is bright and clear with a smooth texture.

Main taste notes:
Roasted · Woody · Mineral

Intensity:
4 of 5 · deep and full-bodied

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

HOW TO BREW IT

Use 7 g per 120 ml in a porcelain gaiwan. Brew with 95°C water. Start with 10–15 seconds and gradually increase the infusion time.

AMOUNT OF TEA
7 g per 150 ml

TEMPERATURE
95°C

FIRST STEEP
10–15 sec

WHERE IT COMES FROM

Wuyi Mountains, Fujian, China

Produced from Shui Xian bushes growing at approximately 500 meters on the southern foothills of the Wuyi Mountains.

The leaves are harvested in April and May and processed using traditional Wuyi techniques: sun-withering, oxidation, fixation, rolling, drying and refinement.

Tags:
📍 Wuyi Mountains · Fujian
⛰️ Around 500 m
🌿 Shui Xian
🌱 April–May
🔥 Traditional Wuyi processing

FACTSHEET

TYPE
Wuyi oolong · Shui Xian · semi-oxidized · roasted

GOOD FOR
Afternoon · After meals · Long Gongfu sessions

HARVEST
April–May

CULTIVAR
Shui Xian

ORIGIN
Wuyi Mountains · Fujian · China · around 500 m

INTENSITY
4 of 5 · deep and full-bodied

BREWING
7 g / 150 ml · 95°C · 10–15 sec

STEEPS
8+