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“2009 From Liquid Proust’s aged oolong sampler. I tried this tea twice: first gong-fu, and then a cross between gong-fu and western style: 60 s steeps of 3 grams in 6 oz water. I preferred the...” Read full tasting note
“Trying this today from the aged oolong sampler. Thanks again to*Liquid Proust* for all the work he did on this. I would say this is a medium roast tea. It’s also got a strong roast aftertaste. It...” Read full tasting note
Shui Jin Gui (Golden Water Turtle Oolong) is one of Wu Yi Shan’s four famous yan cha. It is one of the dozens of unique yan cha that are made from a namesake tea bush varietal found growing throughout the Wu Yi Shan.
While many are familiar with Da Hong Pao ( perhaps the most famous yan cha) other yan cha are made from named tea bush varietals which have similar but different characteristics.
Many of these unique varietal oolongs are not very well known outside of that region, but the opportunity to offer a selection of these unique teas to our tea enthusiast customers is very appealing to us.
This tea is majestic and commanding – its initial mild astringency gives way to a deep, mineral flavor that can only come from the rocky, mineral-rich soil composition of the Wu Yi Shan. The flavor of Shui Jin Gui changes over the course of multiple steepings, and at times is reminiscent of caramelized squash, spicy carnations, and chocolate.
The traditional, heavy roasting it receives becomes integral to the distinctive flavor of this tea, adding the warm flavor of a low temperature, slow-burning, wood ash ember fire to the inherent flavor of the fresh leaf. This most traditional and characeristic firing gives Shui Jin Gui a long, satisfying finish, and helps to keeps the flavor deep inside of the leaf.
This is a noble tea from a venerable terroir, and we are proud to feaure it in our fine oolong selection.
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2009 From Liquid Proust’s aged oolong sampler.
I tried this tea twice: first gong-fu, and then a cross between gong-fu and western style: 60 s steeps of 3 grams in 6 oz water. I preferred the second approach.
The dominant flavor of this tea is the heavy roast, which hits you as soon as the water hits the tea. In the gong-fu session, this was pretty much all i got, but in the semi-western session, there was a stone fruit hiding under the roast, which peeked out at various times; in the finish during the first steep and as the tea cooled in the second steep, and again in the finish of the third steep.
I prefer my oolong roasted, but this one was a bit too much for me. My rating is an average of the first session (81) and the second (85), which was high largely because the tea was fairly interesting, not because it was a pleasure to drink (though there was nothing unpleasant about it, at least for me).
On a personal note, I’m a terrible tea hoarder. Despite my participation in two travelling tea boxes and 3 of Liquid Proust’s samplers, this is only my 21st sipdown of the year. the worst thing is that this one was accidental. this sample was in a bag of teas that I didn’t think I had tried. My usual modus operendus is to save the last portion of a sample pretty much forever. i need to change this.
Trying this today from the aged oolong sampler. Thanks again to*Liquid Proust* for all the work he did on this. I would say this is a medium roast tea. It’s also got a strong roast aftertaste. It tastes a bit of charcoal. It had some bitterness but not too much. This one is somewhere in the middle for me, not the best I’ve tried, not the worst. I am still not a big fan of roasted teas in general.
I steeped this tea 12 times in a 60ml gaiwan with 4g leaf and 200 degree water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. I think this would go a few more steeps if I had a desire to continue.
Flavors: Roasted
