2021 Spring Shuixian, Dancong style
Dancong from Taiwan
Harvested by hand: March 11th, 2021
Origin: Pinglin, Wenshan, Taiwan
Process: Lightly to medium oxidized Baozhong, twisted leaves, well dried.
The dry leaves are small and have a yellowish green color. The orange brew has a good transparency. The open leaves are very yellow and some are almost red. This points to a higher oxidation level. The Taiwanese farmer who processed these leaves has been in Fenghuang to learn the details of Dancong processing and has transformed these leaves accordingly.
The dry scents of the leaves are not very strong. They contain light roast smells and peach. The brew is more distinctive and comes close to that typical peachy high note of Dancong. The wet leaves' scents come even closer!
The taste is thick and sweetly astringent. The coating of the palate is tremendous. The astringency/sweetness couple seems to tilt much further toward sweetness than is the case with most Dancong from Fenghuang. The aftertaste is long and pure.
Conclusion: The Shuixian cultivar originally comes from Jian Ou in Fujian. It has been used very differently in Fenghuang, Wuyi and in Taiwan. But for this tea, the farmer tried to process it like a Dancong. The result isn't a copy, though, because the soil and weather conditions are different in Taiwan. This is a tea that I first selected 3 years ago. In the meantime, the farmer has improved his technique. The transparency is better and the astringency has been reduced.