2018 Spring Shuixian, Dancong style
Dancong from Taiwan
Harvested by hand: March 26th, 2018
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 yellow brew doesn't have a good transparency. The open leaves are very yellow. 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. Brewing advice: because these leaves are very concentrated and high quality, I recommend using fewer leaves and medium to long brews to get the most out of them.