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“This is a very interesting tea. It is tightly rolled, unusual vs the other wuyi oolongs I’ve had, and looks fairly green in the rolled state, and unrolls to a deep green leaf. But the tea liquor...” Read full tasting note
From the hou de web site
Harvest: 2009 Winter
Method: Hand-harvested
Cultivar: Shui Xian
Location: Al Li Shan, Jia Yi, Taiwan
Description: A Hou De Specialtea! Our previous offeirngs of Al-Li-Shan “Shui Xian” were either in High-Mountain style (non-roasted) or dark-roasted as in 2008. For 2009 Winter harvest, we are offering a special-order batch of Shui Xian: medium-high level roasting to similar to Dong-Ding style, and a final 2-hour traditional wood roasting to caramelize the aroma profile.
And the result is surprisingly good: not only the unique aroma of Shui Xian is better expressed than dark-roasting, the aroma and feeling is superbly complex and warm. Thick and creamy consistency – you can immediately feel a silky “coating” on the tongue. Durability is also good.
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This is a very interesting tea. It is tightly rolled, unusual vs the other wuyi oolongs I’ve had, and looks fairly green in the rolled state, and unrolls to a deep green leaf. But the tea liquor reminds me more of a Dan Cong style of oolong—astringent, complex, toasted, sweet, spicy. And it has the ability to last through a dozen infusions easily, getting lighter at the end, but even the light infusions are still fruity/sweet/spicy.
I started this brewing with 3 grams of leaf in a 100mL red clay pot, water about 185 degrees, and infused at first for 30 seconds, and extended as long as 2 seconds by the end of the session.
