2008 Vintage Shui Xian Wuyi Rock Oolong Yan Cha 陈年水仙
Narcissus (Shui Xian) is the bush varietal of the Wuyi rock oolong. Aged Shui Xian is the local tea drinkers' favorite. This 2008 Vintage Shui xian is a special rare find. After 10 years of aging, it has a full and complex flavor profile, fruity and floral, mellow, full-bodied, has calming effect. It has strong mouthful watering producing saliva instantly, an indication of a high quality of tea. It has a supremely meditative, incense-like quality to it, enticing one with notes of mild smoky sage, tobacco, with the first several steeps surprising the back of the mouth with a gentle pepperiness. It retains its flavor and aroma quite well after many steeps. It gets sweeter in the later steepings.
Origin: Wuyi Mountain, Fujian province, China
Harvest: May 2008, traditionally fired over charcoal
Caffeine level: Medium
It is velvety smooth with an aroma of brown sugar and black pepper, with notes of wood, tobacco and the minerality typical of authentic Wuyi tea.
It is recommend to use the Gongfu brewing method in order to get the most out of the tea. For grandpa style brewing, we recommend water temperature 210°F, 4 grams ( 3 tbsp) for 6 oz of spring/filtered water, adjust to taste, 1 minute, 6 steepings. We advise against the use of tap water as well as purified water. Also suggest to use porcelain or clay teapot instead of glass tea pot.
Gongfu brewing guide:
Use a gaiwan or Yixing clay pot to enhance the aroma and taste, usually 8 grams (3 tbsp) of dry leaves for 100 ml (3.4 oz) of water. When using gongfu brewing method, it is essential to warm up the brewing vessel so that the water temperature will not drop significantly before brewing. The recommended brewing time is 10s, 10s, 10s, 20s, 20s. You may add 5 or 10 seconds steeping time for each subsequent infusions.
Please click here for more detailed Gongfu brewing instructions.