'Mi Xiang' Shui Xian Oolong Tea
Phoenix Village, Wuyishan, Fujian, China
Shui Xian is one of the four famous types of yancha (rock oolong) from the Wuyi mountain region in Fujian. Yancha are wonderfully unique, known for their intriguing minerality that comes from being grown on rocky mountainsides. First impression of this tea is a roasty flavour reminiscent of burnt caramel, but the cup offers more complexity. This particular shui xian is also called Mi Xiang, which means honey aroma- a pleasing sweetnes that pairs wonderfully with the thick minerality.
Gongfu style: 95°C water, 5g leaves per 100ml of water. 1st steep: 20 seconds, then add 10 seconds for each subsequent steep.
Western style: 95°C water, >1g per 100ml of water (since these leaves don't really fit in a spoon, this is about a three-finger pinch of tea for a large mug). 1st steep: 3 minutes, then add 1 minute for each subsequent steep