Discovery
Tea
CHARCOAL-BAKED SHUI XIAN OOLONG · CHINA Taste tags:Roasted · Orchid · Woody How to brewGaiwan · 5–7 g / 150 ml · 95°C · 5–10 sec · multiple steeps OriginChina · Fujian · Wuyishan & Jianyang300–600 m…
€3.20 – €31.70
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The tea
OOLONG · CHINA
Taste tags:
Roasted · Orchid · Woody
How to brew
Gaiwan · 5–7 g / 150 ml · 95°C · 5–10 sec · multiple steeps
Origin
China · Fujian · Wuyishan & Jianyang
300–600 m · April–May harvest
Factsheet
Shui Xian oolong · naturally aged · charcoal-baked · slow roasted
The tea
Charcoal-Baked Shui Xian
A deep and warming Shui Xian shaped by natural aging and slow charcoal baking. The first infusions reveal pronounced roasted and woody notes, gradually opening into orchid-like florals and gentle sweetness.
The texture is smooth and velvety, with a deep, persistent finish.
The liquor is rich amber.
Main taste notes:
Roasted · Orchid · Woody
Intensity:
5 of 5 · deep and warming
For the taste diagram:
Vegetal — 1/5
Floral — 3/5
Sweet — 3/5
Roasty — 5/5
Spicy — 3/5
Fruity — 2/5
Wood / earthy — 5/5
Your first brew
Use 5–7 g per 150 ml in a gaiwan or Yixing teapot. Brew with 95°C water. Keep the first infusions short at 5–10 seconds and gradually increase the brewing time.
AMOUNT OF TEA
5–7 g per 150 ml
TEMPERATURE
95°C
FIRST STEEP
5–10 sec
Western style
Use 4 g per 300 ml at 95–100°C. Steep for 3–4 minutes.
The tea
Wuyishan & Jianyang, Fujian, China
This Shui Xian comes from tea gardens at approximately 300–600 meters and is harvested between April and May.
After traditional oolong processing, the leaves are slowly baked over natural lychee-wood charcoal. The baking lasts approximately 8–24 hours at controlled temperatures, developing a deep roasted character while preserving the underlying floral qualities of Shui Xian.
Natural aging adds further depth and complexity.
Tags:
📍 Wuyishan & Jianyang · Fujian
⛰️ 300–600 m
🌿 Shui Xian
🔥 Lychee-wood charcoal baked
⌛ Naturally aged
The tea
TYPE
Shui Xian oolong · naturally aged · charcoal-baked
GOOD FOR
Afternoon · Evening · Cold weather · Long Gongfu sessions
HARVEST
April–May
CULTIVAR
Shui Xian
ORIGIN
Wuyishan & Jianyang · Fujian · China · 300–600 m
INTENSITY
5 of 5 · deep and warming
BREWING
5–7 g / 150 ml · 95°C · 5–10 sec
STEEPS
Multiple infusions
PACKED
May 2025
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