Shui Xian Oolong

SHUI XIAN OOLONG OOLONG · CHINA Taste tags:Roasted · Woody · Mineral How to brewGaiwan · 7 g / 150 ml · 95°C · 10–15 sec · 8+ steeps OriginChina · Fujian · Wuyi MountainsSouthern foothills · around 500 m · April–May FactsheetWuyi oolong · Shui Xian · semi-oxidized · traditionally roasted HOW THE TEA TASTES A classic Shui Xian with a rich, full body and deep roasted character. Warm woody and mineral notes form the base, while a gentle sweetness develops through later infusions. The liquor is bright and clear with a smooth texture. Main taste notes:Roasted · Woody · Mineral Intensity:4 of 5 · deep and full-bodied Taste diagram:Vegetal — 1/5Floral — 2/5Sweet — 3/5Roasty — 5/5Spicy — 2/5Fruity — 2/5Wood / earthy — 5/5 HOW TO BREW IT Use 7 g per 120 ml in a porcelain gaiwan. Brew with 95°C water. Start with 10–15 seconds and gradually increase the infusion time. AMOUNT OF TEA7 g per 150 ml TEMPERATURE95°C FIRST STEEP10–15 sec WHERE IT COMES FROM Wuyi Mountains, Fujian, China Produced from Shui Xian bushes growing at approximately 500 meters on the southern foothills of the Wuyi Mountains. The leaves are harvested in April and May and processed using traditional Wuyi techniques: sun-withering, oxidation, fixation, rolling, drying and refinement. Tags:📍 Wuyi Mountains · Fujian⛰️ Around 500 m🌿 Shui Xian🌱 April–May🔥 Traditional Wuyi processing FACTSHEET TYPEWuyi oolong · Shui Xian · semi-oxidized · roasted GOOD FORAfternoon · After meals · Long Gongfu sessions HARVESTApril–May CULTIVARShui Xian ORIGINWuyi Mountains · Fujian · China · around 500 m INTENSITY4 of 5 · deep and full-bodied BREWING7 g / 150 ml · 95°C · 10–15 sec STEEPS8+