Min Bei Shui Xian
Min Bei Shui Xian is a type of Min Bei Wulong that has a unique tasting profile. It originates in Zhuxian Dong in Yanyi Mountains, located in Jianyang, Fujian Province. Its main production region is in Jian’ou and Jianyang cities.
Shape: tight and strong
Color: luster green brown
Liquor: clear orange
Aroma: rich and complex
Brewed Leaves: yellowish green with red edge.
Top Grade Shui Xian – Lao Cong
$12.00 – $175.00
Dry Leaf: Dark chocolate, hardwood, hints of sweetness
Liquor Colour: deep amber
Liquor Aroma: light mineral, sweet floral
Flavor: Mineral, tobacco, sweet, complex
Mouthfeel: Velvety, dense. Exquisite!
Gaiwan Lid: Creamy floral
Bottom Cup: Brown sugar heating in a dry pan
Top-grade Shui Xian is so named for the impeccable processing, the unbelievable terroir and the age of the bushes (around 80 years old). The dry leaf gives off strong notes of dark chocolate, hardwood and even a subtle hint of sweetness. The leaf brews up into a gorgeous amber liquor that is holding almost everything in for the sip but there is a light sweet floral if you look for it. The flavor is stellar, starting off clean with mineral and sweetness at the back of the mouth. This transforms into a brighter mineral eventually giving us delightful tobacco and dark chocolate notes and I swear I even got a hint of cinnamon. And while the flavor is amazing, the mouthfeel is absolutely killer! This top-grade shui xian is so velvety and dense it fills every bit of the mouth. It is in the mouthfeel where you real feel the “cong wei” (枞味), the feel and flavor of age. Be sure to enjoy the gaiwan lid to enjoy amazing creamy floral notes and be prepared to experience a little cha qi!
Wusandi, Wuyi Mountains, Fujian Province.
5g/125ml at 100°C for 30 sec, add 10s for successive infusions. Over 10 infusions.
Sealed well in a cool, dry, dark location.
Yongchun Fo Shou
The name of this tea comes from its leaves, that look like the leaves of Fo Shou (buddha’s hand or fingered citron), and because when the tea is brewed, it produces an aroma similar to the Fo Shou fruit. Yongchun Fo Shou emerged during the Song Dynasty. Legend has it that a monk of Qihuyan Temple in Anxi grafted a tea branch onto a Fo Shou plant and with care and love, the “experiment” succeeded. He passed this method to his shi di (fellow apprentice) of Shifengyan Temple in Yongchun. And this began the custom among the farmers of Yongchun to plant it.
Shape: Strong, sturdy, and tight, curled.
Color: Dark brownish green with radiance.
Liquor: bright clear orange.
Aroma: rich, lingering.
Brewed Leaves: big and juicy, lustrous yellowish green.
Huang Jin Gui
Huang Jin Gui gets its name because of the golden liquor with an osmanthus aroma. It’s known for its “one early two unique” plucking standard (“yi zao er qi”, 一早二奇). Early means it sprouts early, and therefore gets to market early. Unique refers to its quality. The shape of the tea is long, slim, and uniform with yellowish green color and radiance (“xi, yun, huang”, 细，匀，黄). The tea has a high aroma and rich taste, unique and elegant (“xiang, qi, xiang”, 香，奇，鲜). There’s a saying that you smell that extraordinary aroma before you even take a sip (“wei chang qing gan wei, xian wen tou tian xiang”, 未尝清甘味，先闻透天香).
Shape: slim and tight
Liquor: bright gold
Aroma: elegant, brisk, osmanthus
Brewed Leaves: yellow-ish green with red edge.