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Spring 2017 Wuyishan High Roast Shuixian (100g)

Spring 2017 Wuyishan High Roast Shuixian (100g)

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This shuixian was offered to me by one of two suppliers in Wuyishan I work with: my premium high roast rougui (which is excellent, by the way) is from the same source! I challenged this vendor to provide me with Wuyicha I'd find acceptable. There's a lot of mediocre tea out there, and I have no interest in buying or selling any of it! Well, this vendor impressed me for sure. 

The first time I tried this shuixian, I knew I had to get some in. I only come across a few teas a year that truly excite me, and it's usually because of a price-quality ratio I find exceptional. This has me excited like the 2019 Xiaguan Banpen, Everyday HK High Fire Tieguanyin or Everyday Shuixian had me excited. The bang-for-your-buck ratio here is off the charts! This is a really excellent shuixian for the money, and I am very happy to have been able to get some! My Discord buddies know I've been raving about this tea for weeks. Well, it's finally here!

This was just perfectly roasted in Wuyishan. While a lot of the Wuyicha on the market today is now light roasted, my suppliers know what I like to drink. My producers in Wuyishan can definitely roast tea very, very well. They are able to get just the right roast on material to bring out the most from the material. If you've tried my Bairuixiang, you'll know what I mean! I feel this tea was roasted to the same exceptional standard, even though it's from a different producer.

The dry leaf doesn't smell like much, but the moment the leaf hits a warmed teapot or gaiwan, you know you have something good on your hands! Kola nut, sarsaparilla and narcissus (daffodil) are immediately apparent.

I brewed this tea in an 80ml hongni pot, and used around 8.7g of leaf (yes, I like to use a high ratio)! My steeps start at 40-45 seconds. I drop down to 30 seconds for infusion two, and then a full 90 seconds for infusion three. I add thirty  seconds for each subsequent infusion.

In the first infusion, I get kola nut, sarsaparilla, narcissus and even some notes that remind me of barley! The roast is apparent in hongni, but is beautifully balanced with the other flavors. I love that the classic narcissus flavor is present and just so well blended with the other flavors in this tea. There is light, pleasant huigan. The flavor profile is just so full and clear that I can't help fawning over this tea, especially at this price point! I consider this to be a flawless high roast shuixian! 

In the finish after the first infusion, almond and light mineral notes were present, which are hallmarks of a good Wuyicha.

This tea never gets astringent or bitter: it is just smooth and flavorful. In infusion two, the mineral in the aftertaste was much more detectable. This is a much better tea than the everyday shuixian, but it does cost a bit more: if I had to pick between the two, it would be no contest, as good as that tea is for the money!

In infusion three, I noted medjool date and much more mineral character in the finish. The flavor of the tea lingers on the palate for a good, long time, which is what I hope for with a good high roast yancha. This certainly fits the bill!

This tea has a lovely calming effect, so if you have plans for after, you may need some time to get back on your feet: this tea is best enjoyed when you have some time to dedicate to the experience!

I have 2.5 kilos of this tea, and will buy more as soon as I can (as long as I can get more). This shuixian is truly something I'd be happy to drink every day!

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