Cultivar: Shuixian

Harvested by hand: March 17th, 2026

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. 

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, 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 was made quite early, because the weather in the north of Taiwan had more rain than in the center.