Cultivar: Shuixian

Harvested by hand: March 26th, 2025

Origin: Pinglin, Wenshan, Taiwan

Process: Lightly to medium oxidized Baozhong, twisted leaves, well dried.

1. View

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 higher than the last batch as the brew looks darker and the leaves more yellow.

2. Scents

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!

3. Taste

The taste is sweet with some astringency. The coating of the palate is thorough. The aftertaste is long and pure. This tea is very powerful, though, and will become bitter if over brewed.

Conclusion: The Shuixian cultivar originally comes from Jian Ou in Fujian. It has been used very differently in Fenghuang, Wuyi and in Taiwan. This imitation of Dancong is very rare, but well done. The tea combines the aromas of Shui Xian Dancong with the natural sweetness of Taiwan's terroir.