Shui Xian (Water Sprite) 2009

Oolong Tea
yan cha

Origin:  Wu Yi Shan, Fujian Province, China

Appearance: dark brown leaf with some tan leaf, flat, open-twist, strip-style style
Tea Bush Varietal / Cultivar: Shui Xian
Style: strip-style leaf
Oxidation: 40% oxidation
Roasting: charcoal-fired, medium roasting in the traditional manner

Flavor: sweet, fruity, matured and mellow
Aroma: clean floral and nutty aroma
Liquor: clear, medium-to-dark russet liquor depending on steeping method

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In the Wu Yi Shan oolong-producing region of Fujian Province, China, the Shui Xian cultivar is one of the most-loved and abundantly grown tea bushes for the manufacture of oolong. This cultivar is rich in taste while retaining a refreshing lightness in flavor and aroma. This fresh taste and clean finish leaves the palate refreshed and stimulated.

This particular lot of Shui Xian, which is now 7-years aged, shows neither astrigency nor tiredness due to its age, but rather a maturity and cohesiveness that is quite pleasant to drink. .

Light and fruity, with hints of oolong florals (the stone fruit aromatics), and modest vegetal, herbaceous-ness, this Shui Xian has a lingering presence that is very pleasant and with a nice mouth-feel. It has a suggestion of spring earthiness and renewal in the aroma.

Just a hint remains of the charcoal firing that this leaf had during its original manufacture. Time has tempered the firing flavor component so that now it is noticeable primarily in the aroma during the initial steepings and then dissipates completely. The medium roasting that it received has aged perfectly.

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Harvesting Season:

Spring Pluck
(late April, early May)

Steeping Instructions:

Tasting Notes:

 

In addition to the two traditional methods of steeping yan cha listed below, we find that because of the age of this 7-year-old Shui Xian, the diminished surface tension on this leaf means that it steeps very quickly. Often we steep aged oolongs such as this for only 30 seconds or 1 minute and enjoy a clean fresh taste as a very smooth light cup. Prepared this way you should be able to re-steep the leaf 5 or more times.

 

Note on Steeping Oolong:

 

Oolongs are traditionally ‘rinsed’ before being steeped.
This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately discarded.
The rinse water is not drunk – its purpose is to help the leaves begin to open during steeping.
Use additional appropriately-heated water for the 1st steeping and subsequent re-steepings.
Oolongs exemplify the concept that some teas can be re-steeped multiple times and yield an incredible volume of drinkable tea. This practice works best when the leaf is steeped in a small vessel, but it also works reasonably well in a large teapot.
Please refer to our steeping instructions for details.

 

Western-style steeping in a medium-large sized teapot 20-32 oz:

 

Use 1.75 Tablespoons (2-3 grams) of tea per each 6 oz water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Re-steep 2-3 infusions at 2-3 minutes each
Water temperature should be 195°F-205°F

 

Asian-style steeping in a small teapot under 10 oz or in a gaiwan:

 

Use 3.5 Tablespoons (4-6 grams) of tea per each 6 oz water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Re-steep 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 195°F-205°F

Map: