Li means the master, but also can mean the center of the sun— which is why we have named this tea Li— after the master who roasted this tea with the skill and fire of the center of the sun. This tea is hailed from Wuyi Mt, in Fujian Province, where the most prized roasted oolongs, known as cliff tea, due to their interdependence on the terroir of surrounding cliffs. Shui Xian was the first cultivar brought to Wuyi Mt, from Guangdong, a bit further south in China, in Phoenix Mt— home to the infamously floral dancong oolongs. It was in bringing this cultivar north, to mineral heavy terroir on the cliffs of Wuyi, combined with a complex , multi month, roasting and resting and re roasting process— that Shui Xian has made a name for itself as one of the prized four grandmother varietals of wuyi oolong. This tea has a very deep malty roast, balanced with a mineral backbone from the cliffs— and is a very grounding tea for the body and mind.
Characteristic Tasting Notes:
- Cacao/ Chocolate, Deep Mineral Notes, Charcoal Roast.
Water Temp: 182-186F
Amount: 4-7g tea, 140-200ml Pot
1st Infusion: 5-6 seconds.
2nd Infusion: 5-6 seconds.
3rd Infusion: 5-7 seconds.
4th Infusion: 8-10 seconds.
5th Infusion: 15 seconds (add 5 additional seconds for any subsequent infusions after the 5th).
Western Brewing Method:
- Place 2-3g of tea (about 3-4 tbsp) in a straining device inside a mug, fill with water that’s 188F, steep 5 minutes, and enjoy.