Shui Xian grown in Taiwan is a difficult tea to obtain due to small harvest and because of insect infestation. Shui Xian has a large body, with a light floral tone and nice depth. This black tea has a full body with notes of citrus and wood and a floral finish. This tea has gone through a slow charcoal roasting process using charcoal from the longan which takes about 2 weeks. This results in a deeper and fuller body and the flavour is retained for a long time making it perfect for long term storage. The award-winning farmer, Mr Chang insists on natural farming and no pesticides are used. They process weeding, harvesting and processing by hand. Mr. Chang's tea is more oxidised than regular farmers' for a smoother taste and aroma.
Origin: Bai Gu Da Shan, Taiwan
Harvest: spring 2024
Elevation above sea level: 1300 m
Cultivar: Shui Xian
Conventional preparation
- 90-95 c
- 2-3 grams
- 200ml
- 2-3 min
Chinese preparation
- 90-95 c
- 4-6 grams
- 200ml
- 30-60 seconds
- Repeat the infusion several times
