Aromatic, Shui Xian literally translates as "water sprite". Large light-green leaves tinged with hues of red, have been lightly pressed into 5-gram cakes offering yet another way to enjoy an oolong.
Why we selected this particular lot. First, the appearance indicated a quality tea. The leaves are fresh looking and brightly colored. The cake's aroma is enticing as well. Once tasted, we found the tea refreshing and flavorful.
Interesting facts about our selection. The cake is made using the Shui Xian varietal. It is a broad leaf oolong cultivar grown widely in Guangdong and Fujian Provinces. It makes a very nice iced or chilled tea! Each cake is wrapped in white paper, perfect for travel.
Tasting notes. Our Immortals Oolong is honey-sweet and light. The cup liquor is clean, light-yellow, almost a shade of green. Tea has a light fruit note that is long lasting and refreshing.
Brewing suggestions. As it is pressed cake, it is important to rinse the leaves with boiling water to awaken them. Like all oolongs, the leaves should be briefly rinsed and then re-infused. Cake will yield multiple steeps.
SKU: O-ZX-EACH
Oolong Tea
Add 30 seconds for each successive steep — flavors evolve.
Oolong leaves are large. Once plucked, they are either rolled and lightly oxidized (Tieguanyin style) or are long and crafted to a reddish-brown color (Dan Cong style).
Tieguanyin is shades of green, almost blue. Its infusion opens to an aroma of lilies of the valley with a mouthfeel of gentle vegetal notes as it develops into a buttery, floral finish. Dan Cong is aromas of brown sugar and candied fruit. The mouthfeel is strong and full-bodied with a sweet, refreshing finish. In steeping, first rinse the leaves briefly to awaken them. This steep can be enjoyed for aroma. The second steep releases precious flavors. Multiple steeps are the norm for oolongs as they are complex and layered.