Charcoal-Baked Shuixian Aged Tea (Tanbei Shuixian Lao Cha), 2015

OOLONG · CHINA

tags:

Roasted · Orchid · Woody

How to brew

Gaiwan · 5–7 g / 150 ml · 95°C · 5–10 sec · multiple steeps

Origin

China · Fujian · Wuyishan & Jianyang

300–600 m · April–May harvest

Factsheet

Shui Xian oolong · naturally aged · charcoal-baked · slow roasted

Charcoal-Baked Shui Xian

A deep and warming Shui Xian shaped by natural aging and slow charcoal baking. The first infusions reveal pronounced roasted and woody notes, gradually opening into orchid-like florals and gentle sweetness.

The texture is smooth and velvety, with a deep, persistent finish.

The liquor is rich amber.

Main taste notes:

Intensity:

5 of 5 · deep and warming

For the taste diagram:

Vegetal — 1/5

Floral — 3/5

Sweet — 3/5

Roasty — 5/5

Spicy — 3/5

Fruity — 2/5

Wood / earthy — 5/5

Wuyishan & Jianyang, Fujian, China

This Shui Xian comes from tea gardens at approximately 300–600 meters and is harvested between April and May.

After traditional oolong processing, the leaves are slowly baked over natural lychee-wood charcoal. The baking lasts approximately 8–24 hours at controlled temperatures, developing a deep roasted character while preserving the underlying floral qualities of Shui Xian.

Natural aging adds further depth and complexity.

Tags:

📍 Wuyishan & Jianyang · Fujian

⛰️ 300–600 m

🌿 Shui Xian

🔥 Lychee-wood charcoal baked

⌛ Naturally aged

TYPE

Shui Xian oolong · naturally aged · charcoal-baked

GOOD FOR

Afternoon · Evening · Cold weather · Long Gongfu sessions

HARVEST

April–May

CULTIVAR

Shui Xian

ORIGIN

Wuyishan & Jianyang · Fujian · China · 300–600 m

INTENSITY

BREWING

5–7 g / 150 ml · 95°C · 5–10 sec

STEEPS

Multiple infusions

PACKED

May 2025