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“Lotus Peak Shui Xian Tong Xin She Teahouse 6.2g, 100 mL duanni, boiling, Poland Spring water Dry leaf I can really only pick out the sweet roast smell In prewarmed pot, smell is more of the same,...” Read full tasting note
Today, I want to talk about Shui Xian, the lotus peak in Wuyi rock tea. It is one of the thirty-six peaks in Wuyi Mountain, and it is also well-known. The Shui Xian tea garden has a good environment, old trees, long fragrance, and obvious rock charm. The Shui Xian tea garden uses boiling water to Chong Pao, which has a longer fragrance. The dried tea has both the fragrance of orchid and flowers. People familiar with rock tea know that Rou GUI has made it very well A tea has the fragrance of osmanthus. Shui Xian makes this tea very well. He has the fragrance of orchid. This is a kind of fragrance of his. We say Yan Cha is made with the right technology, which is to make the characteristic fragrance of rock tea. This year’s Wuyi rock tea production process has been greatly improved compared with last year. We say that the most difficult part of Yan Cha process is Bei Hoo. If it is baked high, it will have a burning smell and cover up its fragrance. If it is not baked enough, the tea soup will have a green and astringent feeling, the fragrance is not enough, or the tea soup is thin, and there is no alcohol thickness, so this fire is particularly difficult to grasp. Brew the Shui Xian tea of lotus peak Apparatus, we can choose the purple teapot or Gai Wan, but we must pay attention to the size, about 150 ml, and the water temperature must be high. When we brew for the first time, we can try to stir up the fragrance of the tea as high as possible. Then the second bubble at the back doesn’t need to be high washed. It uses fixed-point water injection directly. Generally, when Wuyi rock tea is brewed in the first four to five bubbles, it directly produces soup without waiting. After four bubbles and five bubbles, we can make a proper cup, so this lotus peak Narcissus has a good mountain field and excellent craftsmanship. I think you can try it
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Zheng Yan Rou Gui - lotus Peak, Wuyi Mountain
Tong Xin She TeahouseShui Xian 水仙, Lotus Peak, Wu Yi Shan, Spring 2013
Tea Drunk2010 Spring Zheng Yan Wuyi Shui Xian Rock Tea-15g(Medium-high roasted)
JK Tea Shop2012 Spring Zheng Yan Wuyi Shui Xian Rock Tea-15g(Medium-high roasted)
JK Tea ShopShui Xian (2019)
Old Ways TeaGao Cong Shui Xian (2019)
Old Ways TeaLotus Peak Shui Xian
Tong Xin She Teahouse
6.2g, 100 mL duanni, boiling, Poland Spring water
Dry leaf I can really only pick out the sweet roast smell
In prewarmed pot, smell is more of the same, with a touch of a sweet floral note
Nothing distinctive about wet leaf smell Didn’t rinse today
15s: initially bitter taste, slightly sour, underneath which is a sort of soapy floral. Aftertaste is sweet and refreshing, lingering with a hint of mint/vegetal note on the tongue. Empty cup aroma, as usual with roasted oolongs, is one of my favorite things here, carrying the standard sweet roasted graham cracker like note.
10s: aroma cup is a touch sweeter than before. Taste is slightly less bitter, same soapy floral undercurrent and same mint/ vegetal note on aftertaste. Aftertaste not as immediately sweet and has shifted focus to mint/vegetal note. This time mint/ vegetal and slight aroma both on front of tongue and lingers in throat. The aroma and taste in throat shifts from vegetal to a softer sweet floral, and then seems to return to a vegetal mint with the soapy floral undercurrent.
30s: more bitter in the taste, similar soapy florals, but also a slight hint of sweetness.
Didn’t time later steeps, but lasted several minutes each:
1st: lighter bitterness. Taste weakening. More forward sweetness and soapiness. Aftertaste slightly bitter, a bit drying minty/vegetal on tongue and slight sweetness.
2nd: not very notable. Bitterness very lightened and leftover floral soapiness is dominating. Bit drying, with slight mint/ vegetal edge.
3rd: flat taste but some of the mint edged aftertaste
Overall: Adjusted brewing today since I was curious how the way some of the Teaforum people brew affect things, and this turned out really well. There’s a good chance I’ll continue using this method for oolongs.
2.1g, thermos, boiling: pretty disappointing. mostly taste of roast, only slight hints of anything that came from pin cha
mixed thoughts, probably wouldn’t repurchase at present.
