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Shuǐ Xiān
Fujian
Shuǐ Xiān水仙
shuǐ xiān
- Origin
- There are two main varieties of Shui Xian:
- Tea type
- Oolong Tea
- Caffeine Level
- Medium
- Water Temperature
- 85.000000
Tea notes
Brewing, origin and taste.
Shui Xian: legendary oolong with a floral narcissus aroma, creamy taste, and the warming energy of the Wuyi Mountains.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 85.000000 - 95.000000
- Tea Amount
- 5-7 grams per 150-200 ml of water.
- Teaware
- Gaiwan, Yixing clay teapot (especially recommended for Wuyi oolongs), or porcelain teaware.
- Water Temperature
- 85.000000
- Brewing Notes
- Too long steeping can make the taste astringent.Vary water temperature and steeping time to find the optimal variant for yourself.
- Water Temperature Detail
- 85-95°C (depending on tea quality, roasting degree, and desired strength). More heavily roasted Wuyi varieties are often brewed with water closer to 95°C.
Origin
- Tea Type
- Oolong
- Origin Country
- CN
- Province
- Fujian
- Classification and Origin Notes
- Originates from the Wǔyí Mountains (武夷山, Wǔyí Shān), Wuyishan City, Fújiàn Province (福建, Fújiàn). Considered a rock oolong (Yan Cha).Originates fro...
- Category
- Famous Teas of China, one of the most well-known and widely cultivated oolong varieties.
- Origin
- There are two main varieties of Shui Xian:
Taste
- Dry Leaf Appearance
- Rather large, longitudinally twisted leaves, dark green, brownish-green, or brown in color (depending on the degree of oxidation and roasting), with a slight shine. Tips covered...
- Dry Leaf Aroma
- Rich, with pronounced floral notes, often reminiscent of narcissus, orchid, or gardenia. Fruity, honey, creamy, nutty, spicy, and woody nuances may also be present, as well as r...
- Liquor Aroma
- Bright, floral, sweetish, with hints of fruits, honey, and cream.
- Liquor Color
- From golden-yellow to amber-red, transparent, clear, with shine. The color depends on the degree of oxidation and roasting.
- Spent Leaves
- Whole, elastic leaves that unfold after brewing, from greenish-brown to reddish-brown in color.
- Taste
- Full, rich, viscous, with light astringency and a sweet, creamy aftertaste. The bouquet is dominated by floral notes (narcissus, orchid), with nuances of fruits, honey, cream, n...
Details
- Oxidation
- 30.000000 - 70.000000
- Oxidation Maximum
- 70.000000
- Oxidation Maximum Detail
- 70
- Cultivar
- For Shui Xian production, the tea bush cultivar of the same name is used - Shuǐ Xiān (水仙, shuǐ xiān). This cultivar is distinguished by:
- Picking
- Harvesting occurs in spring, summer, and autumn, but spring Shui Xian is considered the most valuable.
- Phase
- Early
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