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Bangkok High Roast Shuixian #3 (50g)

Bangkok High Roast Shuixian #3 (50g)

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HK$298.00
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Description

This is the third, and final, of the three shuixians I purchased in Bangkok, and perhaps the one I've been anticipating putting up for the longest! 


I was introduced to this family by a tea aficionado I randomly met in Bangkok when sampling different teas (dancong and shuixian, as well as a Bangkok-stored Dayi 8582). My new acquaintance did not like high roast shuixian at all (she found it too intense for her), but she took me to this family because she'd found a 2006 shu pu erh (Bangkok storage) that she couldn't live without. The tea was indeed lovely, and very well stored! 

This shuixian was roasted by the patriarch of the family over charcoal, right in downtown Bangkok! As with many Chinese tea vendors around the world, he is Teochew. The Teochew are China's heaviest tea drinkers, and have a long history of selling tieguanyin and shuixian throughout Southeast Asia (and Hong Kong as well, for that matter)!

This shuixian was roasted over Thai wood and stored for over a year. It was wrapped in paper, as is traditional, and then wrapped in two layers of plastic. I found this shuixian to be very unique, and very different from the other shuixians I'd tried in Bangkok that day, so I knew I had to purchase this tea. It is the only shuixian I encountered that was charcoal roasted, which is a dying craft in Southeast Asia today.

This shuixian has the smallest leaves of the three that I purchased. The dry leaves have a chocolate note from the roast. When the dry leaves are put into hot Yixing clay, a cinnamon-like note arises, which was surprising and pleasant.

In the cup, this tea is buttery, with a little sourness. The vendor had told me old school shuixian was all about the aftertaste, and this is exactly what he has achieved with this shuixian: the classic shuixian flavor profile is subtle, but prominent, after the swallow. This tea is nice and smooth! There is also spearmint on the palate after the swallow, which I found interesting!

I only have 400g of this tea for sale at this time (eight packs of 50g).

Brewing suggestions: Fill a preheated teapot or gaiwan to 50% of capacity with dry leaf. Flash rinse once with water off the boil. Start with a ten-second infusion, and then increase infusion length by ten seconds for each successive infusion. Lengthen your infusions when the flavor starts to drop off.

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