It has the sweet honey and mineral notes expected of a Shui Xian with a non-dominant roasted taste in the background.
A Taiwanese take on Wuyi's Shui Xian to meet local demand, produced using the local Si Ji Chun cultivar rather than the Shui Xian cultivar, it possesses many of the characteristics expected of a Shui Xian but with a smoother texture thanks to the Taiwanese cultivar.
- Smooth texture
- Mineral and honey notes
- Non-dominant roast
Harvest: Winter, December 2016
Origin: Ming Jian, Nantou County, Taiwan
Sourced: Specialist Taiwanese wholesaler
Cultivar: Si Ji Chun (Four Seasons)
- Heat water to roughly 95°C/203°F
- Use 2 teaspoons per cup/small teapot
- Brew for 3-4 minutes
Packaging: Resealable ziplock bag