Shui Jin Gui, AAA, 2025
Probably the oldest and most famous oolong in Wuyishan province. The taste is fresh, floral, with orange peel and a sweet sweetness. A warming, relaxing, somewhat restrained tea. Good in any form and for any occasion.
Probably the oldest and most famous oolong in Wuyishan province.
The dense, fleshy leaf of this tea is processed by deep heating, so that the herbal flavor has disappeared from the tea, and the color of the brew takes on a dark, chestnut hue.
The warm, spicy aroma of the dry leaf with hints of burnt sugar and plum becomes more fruity, floral, with a sour taste of berries after brewing. The taste is fresh, floral, with orange peel and a sweet sweetness. The aftertaste is slightly peppery, tart, sweet and spicy, which can be sipped with water.
A warming, relaxing, somewhat restrained tea. Good in any form and for any occasion.
How to brew
Steaming
- Teaware: clay or ceramic teapot, gaiwan
- Water: 85-90°C
- Ratio of dry tea leaves: 3-4 g per 100 ml of water
Brew in short infusions of 5-10 seconds, gradually increasing the time by 10-15 seconds.
Infusion method
- Teaware: glass or ceramic teapot
- Water: 85-90°C
- Ratio of dry tea leaves: 4-6 g per 500 ml of water
Infuse for 3-4 minutes
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Free delivery within Poland — for orders over 250 PLN.
Delivery time is from 2 business days.
Delivery conditions within Europe may vary depending on the country. Delivery is carried out via DPD courier service.