Aged shuixian

I had some aged shuixian today. The first thing that came to mind when I tried it is…. seems like the tea has improved.

I’m using the same pot as before, so I am guessing the water/kettle has something to do with it (lighting conditions was awful today for pictures). There’s a more spicy taste to the shuixian than I previously remembered — something that, given more intensity, will start approaching the taste of the mystery aged oolong I have.

So maybe, after all, Tiffany is right, and that tea is an aged shuixian of some sort, aged somewhat carelessly. This tea is only about 5-10 years old, according to the person who sold it to me. I sometimes wonder if I can find old teas stored away somewhere in Wuyishan…. we can always dream, I suppose 🙂


Comments

Aged shuixian — 2 Comments

  1. Trying to age anything seems to be a bit of a gamble. I picked up some extra Da Hong Pao (from YS) recently to see how it changes over time. Haven’t had a chance to make it gong fu yet, but even with a gaiwan it’s fairly tasty.

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