Aged Shui Xian Oolong 1980's
Obtained on one of my trips to Taiwan, this gorgeous Wuyi Yen Cha has been stored in a clay vessel for over 30 years. The leaves are unbroken and when dry have a very pronounced dried plum aroma. The tea itself has no bitterness and has the characteristic of the deep fruit and yancha complexity you would expect.
This is a very well produced and stored tea. Having spent some time in Wuyi Shan (Fujian, China) and having access to teas that are truly grown inside the protected area, I can say with a good amount of confidence that this tea heralds from inside this area. You just don't see tea of this caliber from outside this protected and pristine area.
Medium roast with a delightful mouthfeel. Nicely refined, with a good qi. Notes of rich plum and hints of dark chocolate. An exceptional and extremely rare tea
This tea really likes to be prepared gong fu style! Or bowl style, for those familiar with this ancient method.
Other names: Water Fairy Oolong, Wu-Long, Water Immortal Oolong
Water: 200°F | Leaves: 5-7 grams per yi xing pot or gaiwan | Infusion Time: 10 sec, 10 sec, 20 sec, 30 sec, 1 min, 2 min
Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t overboil water
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be resteeped 6+ times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!
Polyphenol in oolong tea is effective in controlling weight. It activates the enzyme that is responsible for dissolving triglycerides. Studies have confirmed that a 2-3 cup per day intake of oolong tea contributes to enhancing the function of fat metabolism and controlling obesity.
This particular oolong hails from the Fujian Province of China. The Shui Xian Oolong has a longer fermentation time than the other oolongs, resulting in a more rich and deep oolong character. The tea is manufactured similarly to black teas, but is given a shorter withering period. It is rolled lightly, and then allowed to ferment until the edges of the leaf start to turn brown. It is then fired which stops the fermentation process and captures the smokiness of oolongs.
During the Ching Dynasty, an elderly monk came down with a cold sickness, and the local doctors could not cure him. A local tea maker was known for making specialty teas to make people better, and he was summoned to bring a tea for the monk. The legend does not tell what became of the monk; however, the tea maker’s method of tea preparation has persisted through the decades and has become the Shui Xian Oolong.