Caramel Mountain
Shui Xian is a type of oolong tea, known for its rich, floral, and slightly roasted flavor profile. Originating from the Wuyi Mountains in China’s Fujian province, it is often described as having notes of orchids, stone fruits, and a smooth, creamy finish.
€ 2,00 – € 40,20
incl. VAT ~ Shipping costs will be calculated at checkout.
Free Shipping 50€ in AT und 100€ in EU
Cost Breakdown for a 75g Can: (example)
- Price: €62,90 for 75g of tea
- Cost per 5g: €4,19
- Brewing: Each 5g can be steeped at least 8 times in 100ml, totaling 0,8L of high-quality tea
- Cost less than €5,24/L
Tea Brewing Guide
amount per 100ml
temperature
first infusion
further infusions
minimum infusions
the brew review
Please note that all taste reviews are based on our team’s personal opinions and experiences.
Our Steep Thoughts
Dry Leaves:
Wet Leaves:
Tea Liquor:
Visual: A golden yellow liquor.
Aroma: Aromas of straw, fruits, sweet floral notes, wet hay, and caramel.
Mouthfeel: Viscous with nutty undertones and a hint of hibiscus.
Taste Notes
Green:
Floral:
Fruity:
Herbs:
Wood:
Nuts:
Mineral:
Viscosity:
Intensity:
Astringency:
Bitterness:
About the TEA
Shui Xian (水仙), which translates to “narcissus” or sometimes “water spirit,” is an oolong tea that originally hails from the Wuyi Mountains in China. It is also known by the alternative spelling Shui Hsien. Today, Shui Xian is cultivated not only in various regions of China but also in Taiwan.
Our Shui Xian comes from tea bushes that are over 200 years old, growing on stony terraces in rugged, untouched terrain that can only be accessed on foot.
The leaves are carefully handpicked and fermented at room temperature, transforming them into a true masterpiece. As is characteristic of Dancong teas, the leaves are open and slightly twisted. Traditionally, this tea undergoes a meticulous roasting process after harvesting—alternating between roasting and resting to allow the flavors to develop fully. It is then stored for several months to reach its full potential. An ideal tea for collectors and connoisseurs.