"Shui Xian" (“Narcissus”) is one of the most popular Yancha varieties well known since the nineteenth century. Made of late autumn tea shoots (harvest 2016) which were exposed to deep fermentation and prolonged warming on charcoal at medium heat (Tang Bei). Grown up in a nature reserve and crafted by artisan hands, Tang Bei Shui Xian combining the virtues of red tea and oolong.
Dry leaf: lengthwise twisted, medium size, dark brown color. The aroma is warm, roasted, with biscuit and flower nuances. The liquor is transparent, light hazelnut color.
The brewed tea has bright, refined, creamy-biscuit bouquet with strawberry accent. The fragrance is warm, sweet, hypnotic. The taste is mild, sliding, very soft, with light berry acidity, 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 6-7 times.
Luxurious tea which will give you moments of pure delight.
