"Shui Xian" is one of the most popular varieties of Yancha oolongs, well known since the XIXth century. Nowadays it is grown everywhere in Wuyishan mountains, but also there are some primarily regarded places of worship. One of these places is Hui Yuan Keng ("Garden of Wisdom") situated near Buddhist monastery of the same name. This is precisely the place where our "Hui Yuan Keng Shui Xian" was grown. During the traditional style processing the tea leaves were exposed to deep fermentation and baked at medium heat.
Dry flagella of twisted tea leaves are large, dark brown color. The flavor is intense, with bread and floral nuances. The brew is transparent, with a meadow honey hue.
The brewed tea has warm, polyphonic flavor with nutty, creamy and floral hints. The aroma is deep, hypnotic. The taste is rich, sliding, very soft, with light spice nuances, transforming into long, memorable aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95-100°C) in a porcelain gaiwan or a teapot for strong fermented oolongs of porous clay. The proportion is 6 g per 100 ml. The first infusion should last for 8-10 seconds. After that just rinse water through teapot or gaiwan, increasing the exposure of each next infusion. You can repeat this brewing method up to 7-8 times.
The excellent tea for sophisticated connoisseurs. It is recommended to anyone who wants to get an idea of the classic Yancha oolong, which merged "the rock hardness and the floral scent".
