Shui Xian Oolong is a fantastic, slightly mellower alternative to our Wuyi Oolong (Qi Lan). This rare and unique oolong from Fuijan Province, China, consists of a 75% oxidized, unrolled charcoal brown leaf with greenish highlights. A sophisticated dark amber liquor reveals flavors of chrysanthemums and peonies with a spicy-peppery finish. Shui XIan Oolong is a simply outstanding tea for the health conscious connoisseur. A little more about Shui Xian Oolong: Shui XIan is a relatively unknown type here in the US and is similar to our Wu Yi rock oolong, but Shui XIan has a bit of a more laid-back feel and drinking experience. Shui XIan Oolong holds up well to a second and even third steeping. This tea is noted in a very particular woodsy-spicy-fruity character which unfolds and is unique to this oolong. Shui Xian Oolong is a great tea for those who like a complex taste with well balanced notes.
Ingredients: Organic oolong tea
Other names: Water Fairy Oolong, Wu-Long, Water Immortal Oolong
Water: 200°F | Leaves: 5-7 grams per yi xing pot or gaiwan | Infusion Time: 10 sec, 10 sec, 20 sec, 30 sec, 1 min, 2 min
Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t overboil water
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be resteeped 6 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!
Polyphenol in oolong tea is effective in controlling weight. It activates the enzyme that is responsible for dissolving triglycerides. Studies have confirmed that a 2-3 cup per day intake of oolong tea contributes to enhancing the function of fat metabolism and controlling obesity.
This particular oolong hails from the Fujian Province of China. The Shui Xian Oolong has a longer fermentation time than the other oolongs, resulting in a more rich and deep oolong character. The tea is manufactured similarly to black teas, but is given a shorter withering period. It is rolled lightly, and then allowed to ferment until the edges of the leaf start to turn brown. It is then fired which stops the fermentation process and captures the smokiness of oolongs.
During the Ching Dynasty, an elderly monk came down with a cold sickness, and the local doctors could not cure him. A local tea maker was known for making specialty teas to make people better, and he was summoned to bring a tea for the monk. The legend does not tell what became of the monk; however, the tea maker’s method of tea preparation has persisted through the decades and has become the Shui Xian Oolong.
