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Ten Yr. Aged Full Roast Shui Xian

Ten Yr. Aged Full Roast Shui Xian

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Cooling, tingling aged oolong
Fresh Shui Xian is exquisitely aromatic, but ten years of aging and deep hand-firing brings out "yan yun", the tingling aftertaste of the finest Wuyi oolongs. Notes of aloeswood, black sesame, and chrysanthemum honey.
Spring 2007 ♦ Wuyishan, Fujian
Cooling, tingling aged oolong
Fresh Shui Xian is exquisitely aromatic, but ten years of aging and deep hand-firing brings out "yan yun", the tingling aftertaste of the finest Wuyi oolongs. Notes of aloeswood, black sesame, and chrysanthemum honey.
Spring 2007 ♦ Wuyishan, Fujian
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Crafted by the Li Family

Hand-picked and traditionally hand-finished within the true Wuyishan Ecological Preserve on forested biodiverse, rocky, mountainous land for distinct Wuyi minerality.
 
The Li Family is an award-winning, highly respected force for sustainability, hand-firing craft, rare varietal preservation, and tea education in Wuyishan.
    • DATE OF PICKINGSpring 2007
    • Wuyishan Ecological PreserveWuyishan, Fujian
    • ELEVATION600 METERS
    • Shui XianTea Varietal

    Originally picked in 2007, this Shui Xian Wuyi Oolong has been carefully re-roasted and rested each year for a decade. The aging and careful roasting has brought out beautiful complexity in this tea, pairing Shui Xian's compelling texture with the mineral sweetness and mustiness of age. Sweet savory and salty elements keep the brew cozy and compelling, while sweet florals and intoxicating, evocative aroma make us nostalgic for the Li Family's biodiverse tea groves. This unique selection is not to be missed.

  • true
    85
    aloeswood, mineral, yun
    true
    80
    white miso, oak, black sesame
    true
    40
    chrysanthemum honey
    true
    lingering, vaporous

    Tasting Profile

    • spice - aloeswood, mineral, yun
    • savory - white miso, oak, black sesame
    • floral - chrysanthemum honey
    • texture - lingering, vaporous

  • 'The Wuyishan Ecological Preserve was shaped by ancient volcanoes, giving it a mix of extremely rocky and sandy soil. This soil contributes to the flavor of the region’s tea though regulating water drainage and encouraging deeper roots, as well as through its mineral-rich mix of nutrients the tea absorbs as it grows.'

the Li Family also recommends

  1. 2009 Aged Fo Shou Wuyi Oolong
    2009 Aged Fo Shou Wuyi Oolong

    In 2009 the LI Family decided to set aside a fraction of their reserve-level Fo Shou Wuyi Oolong, and instead of high-firing it to remove all moisture, they allowed it to ferment with natural moisture, essentially making their own shu pu'er. This tea was still finished with yaoqing technique, making it absolutely an oolong, but with all the depth of shu pu'er. Note, this is not similar to standard aged oolong because of the unique moisture conditions. It has aged deep, dark, and foresty- a totally new hybrid style we are excited to share!
  2. 2023 Gold Medal Rou Gui
    2023 Gold Medal Rou Gui
    Rou Gui is quickly becoming one of the most popular Wuyi Oolongs across China for its intense concentrated aroma, and the textural cooling tingling sensation called yun that it shows off at the highest levels. Li Xiangxi and her family’s Rou Gui has been winning gold and silver medals at competition for years due to their incredible skill at coaxing the best aroma from each leaf through slow subtle roasting. This year, they set aside enough of their award-winning harvest for us to share.
  3. 2023 Special Grade Shui Jin Gui
    2023 Special Grade Shui Jin Gui
    To produce a Special Grade offering requires perfect weather, perfectly situated old-growth tea stock, shaded by mist through the spring, expert hand-picking and critically, an exhaustive production process of small batch hand yaoqing and five to six rounds of hand-firing. The Li Family is only able to produce a few kilos of this special tea every year. Li Xiangxi sets aside a small allotment for us because she loves Shui Jin Gui varieties so much that she wants to share what she thinks is one of the truest expressions of Wuyishan with interested tea lovers outside of China. Tasting notes can’t capture the critical tingling cooling sparkling sensation that is yun and the way that it lingers in the back of the throat, building with each sip and letting each steeping build on the potency of the one before.
  • 5
    6-8
    208
    20 seconds
    10
    7
    6
    208
    5 seconds
    3
    4
    12
    room temp
    8 hours

    Steeping Instructions

    Western

    5 g.6-8
    oz.    use 208° watersteep 20 secondsresteep many times
    add 10 sec. each infusion

    Gongfu

    7 g.6 ozuse 208° watersteep 5 seconds
    add 3 sec. per steeping    enjoy many steepings

    Iced/Cold

    4 g.12
    oz.    use room temp. waterrefrigerate overnight
    8 hours    add ice & enjoy

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