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According to written records, teas have been produced in Fujian Province for well over 1,600
years. The region currently produces five different categories of tea most of which
originated in the province.
Unlike other Shui Xian
varietals from other provinces or its low-grown cousin, this harvest of WuYi Old
Bush Shui Xian is produced from the seventy-two square kilometers of land designated
as growing authentic Yan Cha (cliff and rock tea). Additionally, only century-old
bushes can be considered old bush,
earning this tea a double pedigree of distinction.
Wuyi’s “Old Bush” Shui
Xian is one of the most prized Oolongs that true aficionados of Wuyi teas
collect and age. This is a tradition that has been followed for centuries and
is very popular amongst Wuyi enthusiasts. Aging Wuyi Oolongs allows the flavor to
mature and concentrate. The tea is re-fired as needed to remove
staleness and seal in flavors. Eventually, the aged tea becomes mellow and
smooth with full bodied flavors and a deep red cup that is unequaled by any new
harvest. The value of such Wuyi Teas is considerable.
This year's harvest of Old
Bush Shui Xian features large, hand-rolled dark green leaves with red, lightly
oxidized edges. The cup is orange-peachy red and the texture is full and creamy.
An indescribable note of rich and mature green vegetal flavor accompanied
by a rare and elusive fragrance, described by the Wuyi Shan locals as "qing
tai", are present. The finish, is refreshing, long lasting and
invigorating. We can imagine how great
this tea is going to be in just a few years of aging and re-firing.
Wuyi Old Bush Shui Xian of
this quality doesn't roll around the corner very often. In fact, it is becoming
increasingly rare. We encourage you to take this opportunity start your own
tradition of collecting and aging exceptional Wuyi Oolongs.
We suggest using a larger gaiwan
or teapot to allow this great Oolong to unfurl and to give its best to you each
and every and every time. In order to guarantee the optimal revelation of all
its great quality, a fresh, good-tasting water is essential.
Temperature of the water
should be near boiling. Do not boil your water repeatedly; overly boiled water
tastes flat and can affect the flavor of the tea. Boil the right amount of
water each time. Use freshly heated water for every infusion.
We used three to five
grams during our cupping tests but you are encouraged to adjust, based on your
own preferences. Greater amounts of tea require shorter steeping time to avoid
bitterness. Finding your own technique is part of the enjoyment of tea.
Larger sized pots or cups
seem to be more suitable for this large leaf tea.