Origins Tea

Premium Loose Leaf Tea

Shui Xian

from 2.87
ShuiXian.JPG

Shui Xian

from 2.87

Oxidation: 15-20%
Origins: Ming Jian Township, Nantou County
Country: Taiwan
Baking Level: Level 5
Elevation: 350 Meters
Harvest: April 2016

An amazing tea.  Incredible profile.  Dominant bright, sweet floral, and slightly fruity overtones with an almost coffee-like bass note. The roast isn’t nearly as dominant as other roasted teas, and because of that is much sweeter and floral. The roast is pleasing.  Coffee-like aromas including creme brulee-like pleasantly-burnt sugars, caramel, and sweet roast tones.
 
Initial Steeps:
Surprisingly intense floral fruity aroma initially pours from the leaves, settlling into a super sweet scent of caramel and coffee.  Sort of like coffee ice cream swirled with caramel. There is thickness to the body of the tea, and the aromatics whip around in your mouth and nose to create a powerful experience here. The fruit and flowers aromatics is definitely really beautiful.

Later Steeps:
Wow, the initial burst of aroma opening from the gaiwan after pouring out the tea is just insane. Somehow it reminds me of being in the midst of a bunch of dessert places at the state fair, surrounded by cotton candy, elephant ears and fried doughnuts. There a candy-like sweetness to the aroma that blends with the roast tones to make some really complex fragrances. Interestingly that burst fades into a more caramel/creme brulee/coffee aroma. There’s a creaminess to this tea. In the back of the mouth - hints of a masculine floral tone. The bottom of the empty cup smells like coffee ice cream.  Once again, a big hit of those sweet aromatics with the dynamic shift to deep creme brulee/coffee tones. I can’t get enough of that. This will become one of your favorites because of how dynamic it is, and how complex and subtle this is on so many levels. It really does capture everything you’d want from a roasted tea: bass notes of caramel and coffee with high notes of fruit, flowers, and other perfumed character. The aroma resonates in the mouth for some time.

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Oxidation: 15-20%
Origins: Ming Jian Township, Nantou County
Country: Taiwan
Baking Level: Level 5
Elevation: 350 Meters
Harvest: April 2016

An amazing tea.  Incredible profile.  Dominant bright, sweet floral, and slightly fruity overtones with an almost coffee-like bass note. The roast isn’t nearly as dominant as other roasted teas, and because of that is much sweeter and floral. The roast is pleasing.  Coffee-like aromas including creme brulee-like pleasantly-burnt sugars, caramel, and sweet roast tones.
 
Initial Steeps:
Surprisingly intense floral fruity aroma initially pours from the leaves, settlling into a super sweet scent of caramel and coffee.  Sort of like coffee ice cream swirled with caramel. There is thickness to the body of the tea, and the aromatics whip around in your mouth and nose to create a powerful experience here. The fruit and flowers aromatics is definitely really beautiful.

Later Steeps:
Wow, the initial burst of aroma opening from the gaiwan after pouring out the tea is just insane. Somehow it reminds me of being in the midst of a bunch of dessert places at the state fair, surrounded by cotton candy, elephant ears and fried doughnuts. There a candy-like sweetness to the aroma that blends with the roast tones to make some really complex fragrances. Interestingly that burst fades into a more caramel/creme brulee/coffee aroma. There’s a creaminess to this tea. In the back of the mouth - hints of a masculine floral tone. The bottom of the empty cup smells like coffee ice cream.  Once again, a big hit of those sweet aromatics with the dynamic shift to deep creme brulee/coffee tones. I can’t get enough of that. This will become one of your favorites because of how dynamic it is, and how complex and subtle this is on so many levels. It really does capture everything you’d want from a roasted tea: bass notes of caramel and coffee with high notes of fruit, flowers, and other perfumed character. The aroma resonates in the mouth for some time.