2022 Spring Shuixian, Dancong style
Dancong from Taiwan
Harvested by hand: March 30th, 2022
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. This year, the oxidation level is a little bit lower than last year's as they appear comparatively less yellow and more green.
The dry scents of the leaves contain light roast and dry wood smells with peach notes. 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 sweet with some astringency, but it's overall it's sweeter than previous batches. The coating of the palate is thorough. 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. This year's batch is less oxidized than in the past (but much more than for Baozhong). That's why it tastes sweeter, but still has the fine raw peach aroma!