Shui Xian Gaoshan

The taste and aroma of Wuyi oolongs depend on various factors, but two main aspects stand out: the raw material and the heating process. The raw material defines the tea's potential. For instance, if the bushes grow in an optimal location, receiving the right amount of sunlight, mist, and moisture, and the soil is rich in essential nutrients, the leaves from these bushes can produce an exceptional tea with unforgettable flavor. The heating process determines the final result; overcooking or undercooking the tea can ruin it. However, when all technological nuances are respected, you get a well-balanced tea... Shui Xiang Gao Shan Tang Bei, or "High-Mountain Narcissus Roasted Over Charcoal."

The merits of the Narcissus are reflected in its name: the high-altitude harvest area promises rich raw material, while successful traditional roasting with natural charcoal results in an interesting bouquet.

Roasting degree: Zhong Hou, medium.

Aroma: bright, rich, and complex. The aroma of the roasted leaves reveals honey, chocolate, fruits, caramel, and walnuts.

Flavor: clean and strong, oily and dense yet delicate. It smoothly transitions into a long, refreshing, sweet aftertaste.

Effects: warms, invigorates, and inspires.

How to brew Wuyi oolong: use a porcelain gaiwan for maximum aroma expression. Opt for a Yixing clay teapot for a more pronounced, dense flavor. Warm the teaware well. Use fresh boiling water. For infusion brewing, take 1 gram per 20 ml of water. For steeping, use 2 grams of tea per 100 ml of water. First infusion time: 1 second. Steeping time: 2–4 minutes.

Harvest: 2023, surroundings of Wuyi Mountains in northern Fujian Province, China.