Shui Xian Charcoal Roasted Black Tea

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 2025
Altitude above sea level: 1300 m
Cultivar: Shui Xian

Infusion

Quantity / 250 ml 2,5-3 g

temperature 90-95°C

Infusion 3-5 minutes

S hui Xian Charcoal Roasted Black Tea is suitable for multiple infusions. The second brew is best kept short, as the leaves have already started to open and release their flavours. Subsequent infusions, on the other hand, should be left to rest a little longer to allow the flavours to deepen and the nuances to emerge. For many teas, two or three infusions with the above parameters are enough, but some keep on giving, cup after cup.

THE GONGFU METHOD

Quantity / 100 ml gaiwan 5-7 grams

Water temperature 90-95 °C

First rinse 5-10 sec (pouring away)

Infusion 1 10-15 sec

Infusion 2 5-10 sec

Infusion 3 10-15 sec

Infusion 4 15-20 sec

Infusion 5 20-30 sec

Infusion 6+ +10 sec per extra infusion

The Gongfu method allows many short infusions. Increase the time gradually over time. Oolong teas and pu erh are particularly suitable.