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Right from the beginning, this Wu Yi Shui Xian shows that it is processed the traditional way.
The dry leaves feature a sweet and acidic fragrance and have a nice coat of white frost all over. After a quick wash, the dark leaves turn to a very dark green showing that they have undergone a more heavy fermentation and baking. There is a hint of acidity and charcoal in the sweet fragrance.
The tea liquor is light amber with a medium thick and acidic texture and shows a very nice and natural flowery fragrance after 2 or 3 infusions. The tea leaves a long and sweet aftertaste with a fresh sensation.
This Wu Yi Shui Xian has been heavily fermented and baked with charcoal thus making oolong fit to be stored for a few years. When storing oolong tea with the thought of opening it after a few years, it is best to use a porcelain canister and make sure it is airtight. We do not recommend using Yi Xing canisters which are porous and in just a few months, or a year, the tea will have lost much of its fragrance.