Shui Xian Mi Xiang ‘Honey Aroma’ from 60-Year-Old Tea Bushes

Oolong Tea
yan cha


Origin:  Wu Yi Shan, Fujian Province, China


Style/Shape: long, uniform, strip-style leaf
Plucking Style: hand-plucked
Cultivar: Shui Xian
Oxidation: 40-45% oxidation
Roasting: medium charcoal roasting


Appearance: flat, thick, open-twist style leaf, dark cordovan brown and no contrasting tip
Flavor: earth and nuts and the suggestion of honey and brown sugar
Aroma: rich, vegetal green-squash-like aroma, light charcoal-fired aroma
Liquor: dark brown tinged with red highlights