1993 Wu Yi Shui Xian Oolong Tea (Charcoal Roasted)
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1993 Wu Yi Shui Xian Oolong Tea (Charcoal Roasted)
Wuyi Shuixian Oolong Tea, also known as Wuyi Dazhong (Great Kind) Tea, is a prestigious variety of oolong tea hailing from the Wuyi Mountains in Fujian Province, China. This tea holds a special place in the realm of Chinese teas, distinguished by its unique terroir, intricate processing techniques, and exquisite taste profile.
Origin and Terroir
Origin: Wuyi Shuixian Oolong Tea is native to the Wuyi Mountains, a UNESCO World Heritage Site renowned for its diverse and distinctive rock formations, fertile soil, and ideal climate for tea cultivation.
Terroir: The tea bushes thrive in the region's misty, cool climate, abundant rainfall, and rich mineral-laden soil, contributing to the tea's unique aroma and flavor.
Production Process
The production of Wuyi Shuixian Oolong Tea involves several meticulous steps, blending traditional techniques with modern innovations:
Plucking: Only the finest, most mature tea leaves are hand-plucked during the spring and autumn seasons, ensuring optimal quality.
Withering: The plucked leaves are evenly spread out to lose moisture and soften, preparing them for the next steps.
Rolling and Oxidation: The leaves are gently rolled to promote oxidation, a process that develops the tea's aroma and color. The degree of oxidation is carefully controlled to achieve the desired balance of flavors.
Fixing: After reaching the desired level of oxidation, the leaves are quickly heated to halt the oxidation process and preserve their unique characteristics.
Drying and Sorting: The tea leaves are then dried to remove any remaining moisture and sorted to remove any imperfections.
Characteristics
Wuyi Shuixian Oolong Tea is distinguished by its:
Appearance: The dried tea leaves are dark green to brownish, tightly rolled into long strips.
Aroma: It boasts a rich, floral aroma with subtle notes of fruit and minerals, reminiscent of fresh flowers and ripe peaches.
Taste: The tea liquor is amber to golden in color, with a full-bodied, smooth, and slightly sweet taste. It offers a complex and layered flavor profile, with hints of honey, nuts, and a faint astringency that balances the overall taste.
Leaf Bottom: The infused leaves are dark green with a red edge, indicating proper oxidation and processing.
Health Benefits
Wuyi Shuixian Oolong Tea is not only revered for its taste but also for its potential health benefits:
Antioxidants: Rich in antioxidants, particularly catechins and polyphenols, which help combat oxidative stress and reduce the risk of chronic diseases.
Weight Management: May aid in weight loss by boosting metabolism and fat burning.
Digestive Health: Supports digestive health by promoting the growth of beneficial gut bacteria.
Mental Alertness: Contains caffeine and L-theanine, which may enhance mental alertness and reduce stress.
Brewing Tips
To fully appreciate the nuances of Wuyi Shuixian Oolong Tea, follow these brewing guidelines:
Water Temperature: Use water heated to around 95-100°C (203-212°F) for optimal extraction of flavors.
Tea-to-Water Ratio: Aim for a ratio of about 3-5 grams of tea leaves per 100 milliliters of water.
Steeping Time: Start with a short steeping time of around 30 seconds to 1 minute, gradually increasing for subsequent steepings to extract more flavors.
Infusion Count: High-quality Wuyi Shuixian Oolong Tea can be infused multiple times, offering a new layer of flavors with each steep.
The Quick Way - 5 Easy Steps
Step 1
Rinse a teapot, small teacups and a small pitcher with hot water.
Step 2
Put one tablespoon of tea leaves in the teapot for every two people being served. Use more for large leaf tea or for a stronger taste.
Step 3
Place the tea leaves inside the teapot and pour in enough hot water to cover the leaves. Pour out the water immediately to rinse the leaves. Use to this chart for proper water temperatures.
Green TeaSilver Needle White Teasand most tea made from “tips” |
75C – 80C
|
Taiwan OolongTips Red/Black Teas |
90C – 95C
|
Black TeasPu-Erh (Bow-Lay)Te Guan Yin (Iron Buddha)Da Hong Pao (Cliff Tea)Lapsang SouchongPhoenix OolongAged White Teas |
95C – boiling
|
IMPORTANT NOTES:
-
Too much or too little heat for the tea you are making will break down the leaves too quickly or too slowly and the flavour will be inconsistent. Temperatures can be approximate.
-
*Boiling means when the water has just reached a slow boil with big bubbles. The Chinese call this “Fish-Eye Water”. For green tea, watch for small streams of tiny bubbles starting to rise from the bottom of the kettle. This is called “Crab-Eye Water”.
-
For Oolong teas, the correct temperature is somewhere between these two. If you do not have a thermometer, let the water stand for 2 minutes or so after reaching a first boil to get 90 – 95C C / 194 – 203 F.
Step 4
Empty the teacups and pitcher. Pour enough hot water into the teapot again to cover the leaves. Wait 8 - 10 seconds and pour the tea into the pitcher and serve, a little longer for a stronger taste. For additional brews, repeat Step 4, deducting two seconds for the second brew and adding two seconds for each additional brew.
Step 5
As the aromatic compounds in the tea leaves dissolve in the water, you will notice the subtle flavours of the tea begin to change with each brew. You will be amazed at the difference! To make tea taste even better, try making tea using Gong Fu Cha method, the traditional Chinese art of tea-making.
The Traditional Way Using The Gong Fu Cha Method
You will need:
-
Teapot - preferably a small Chinese Yixing teapot. These have the best heat handling properties for tea-making, as well as for developing the flavour. If you only have a large teapot, use the quantities of water as if a small teapot and tea shown on the charts.
-
Small teacups (similar in size to Japanese sake cups) or tiny bowls
-
Kettle
-
Pitcher - small glass or porcelain
-
Fine Strainer - to keep your tea clear and free of sediment
-
Tea Tray - A cookie sheet or large flat dish lined with a towel can make a good tray to prepare your tea on.
Step 1 - Warm The Teapot and Pitcher, Sterilize The Teacups and Strainer
The first step is to use the right size of teapot for the number of people you are serving. Most teas taste best when made using a Yixing unglazed clay teapot. Use this chart for the correct size of teapot for the number of people you are serving (use this amount of water if you are using a larger teapot). Pour some hot water into the teapot, pitcher, teacups and over the strainer to rinse, warm and sterilize them.
Size of Teapot |
Volume(ml / fl oz) |
Number of People Served |
#1 size |
70 / 2.4 |
1 - 2 |
#2 |
100 / 3.4 |
2 - 4 |
#3 |
175 / 6.0 |
3 - 5 |
# 4 |
225 / 7.6 |
4- 6 |
Referring to this chart, determine the correct water temperature for the type of tea you are making. Too much or too little heat will break down the leaves too quickly or too slowly and the flavour will be inconsistent. Temperatures can be approximate.
Green TeaSilver Needle White Teasand most tea made from “tips” |
75C – 80C
|
Taiwan OolongTips Red/Black Teas |
90C – 95C
|
Black TeasPu-Erh (Bow-Lay)Te Guan Yin ( Iron Buddha)Da Hong Pao (Cliff Tea)Lapsang SouchongPhoenix OolongAged White Teas |
95C – boiling
|
* Boiling means when the water has just reached a slow boil with big bubbles . The Chinese call this “Fish-Eye Water”. For green tea, watch for small streams of tiny bubbles starting to rise from the bottom of the kettle. This is called “Crab-Eye Water”.
For Oolong teas, the correct temperature is somewhere between these two. If you do not have a thermometer, let the water stand for 2 minutes or so after reaching a first boil to get 90 – 97C C / 194 – 206 F.
Step 2 – Rinse The Tea Laves
Empty the teapot and pitcher of the warming water. Place the measured amount of tea into the teapot using this chart and fill with the proper temperature water from the chart above. When pouring water in, allow the water to overflow the top of the teapot until the bubbles disappear and the water runs clear.
Size
|
Size of Leaves |
|||
Rolled Leaves
|
Less than 1 cm / 3/8 inches |
1 – 2 cm
|
2 - 4 cm
|
|
#1 size |
0.5 - 1 |
0.5 - 1 |
1 – 1.5 |
1.5– 2 |
#2 |
1.5 - 2 |
1.5 - 2 |
2 – 2.5 |
2.5 – 3 |
#3 |
3 – 3.5 |
3 – 3.5 |
3.5 – 4 |
4 – 4.5 |
# 4 |
4 – 4.5 |
4 – 4.5 |
4.5 – 5 |
5 – 5.5 |
This chart shows the amount of tea to use (in number of tablespoons) based on the size of the tea leaves you are using and the size of teapot. Adjust for personal taste.
Replace the lid and immediately pour off all the water (or a bit longer if using compressed tea) and shake out the last drops. Then tilt the lid slightly open on the teapot. This allows the heat in the teapot to escape and not “cook” the leaves so they can retain their aroma
Step 3 –The First Brew
Fill the teapot until the water flows over the top. Place the lid on the teapot and count the proper number of seconds using this chart. Adjust times to taste.
|
|
Rolled Leaves
|
Less than 1 cm / 3/8 inches |
1 – 2 cm
|
2 - 4 cm
|
Rinse the leaves |
4 - 8 seconds |
pour off the tea as quickly as possible |
1- 3 seconds |
2 - 4 seconds |
First Brew |
10– 15 seconds |
1 – 2 seconds |
9– 12 seconds |
2 – 15 seconds |
Second Brew |
8– 13 seconds |
2– 4 seconds |
8– 10 seconds |
10– 13 seconds |
Third Brew |
6– 10 seconds |
4– 6 seconds |
6–8 seconds |
8– 10 seconds |
Fourth Brew |
4– 10 seconds |
4– 6 seconds |
6– 8 seconds |
8– 10 seconds |
Fifth Brew |
6– 12 seconds |
8– 8 seconds |
8– 10 seconds |
10– 12 seconds |
