Verdant Tea

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. 2022 Gold Medal Rou Gui
    2022 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.
  2. 2021 Old Tree Shui Xian
    2021 Old Tree Shui Xian
    The Li family’s position as community leaders and environmental stewards gives them the special privilege to pick from an old wild grove of Shui Xian trees, many over 100 years old that have been left untended for generations. This handful of special trees yield tea with a stunning complexity ad commending textural sensation. The deep roots pick up huge volcanic minerality, while the mossy wild environment encourages the tea to put out tons of polyphenols, meaning bigger complexity. Of course, for a tea this rare, Mr. Li personally hand-picks, oversees hand finishing in the yaoqing process and mandates at least five fifteen hour hand firing sessions over several months before allowing this tea to leave the workshop. This tea is a special opportunity to taste one of the most yun forward and complex Wuyi Oolongs out there, a work of passion for the Li siblings. Tasting notes don’t do justice as so much of this tea is in the texture and tingling almost numbing sensations that build up over multiple steepings.
  3. 2022 Dark Roast Big Red Robe
    2022 Dark Roast Big Red Robe
    This tea was hand-fired three times over three months for a much deeper, darker tea. The deep roast makes this tea even sweeter, while bringing out a unique sparkling / cooling sensation that you don’t normally see in Big Red Robe. The textural sensations of the roast accentuate and contrast with the warming flavor of the tea for a powerful dynamic. Each round of hand-firing takes over twelve hours, adding an immense amount of labor to finishing this reserve-level tea, but the natural biodiversity and mineral-driven terroir of the Li Family’s land make this worth the extra effort to finish so meticulously.
  • 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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