Our organic Shui Xian Oolong hails from the Wuyi mountains in China's Fujian province. This exquisite organic oolong is produced using the top three to four leaves on the branch. After wilting and bruising the leaves, they are hand-rolled into their final shape. When brewed, these dark green-brown organic loose tea leaves create an amber infusion with an exquisite floral fragrance that complements the tea's sweetness (in fact, Shui Xian translates directly into "narcissus"). The taste is smooth and lightly sweet, with a subtle dryness reminding of pear skin, followed by a lightly baked aftertaste. As with most oolongs of this type it is moderately oxidized, ranging from 40% to 60%. Like other fine organic oolong tea from China, our Shui Xian Oolong may be infused a number of times, with each infusion revealing a new nuance of this tea's complex flavor.
Ingredients: organic Chinese oolong tea
Serving Size: one level tablespoon per 8 oz cup of water
Aubrey Says: A beautiful and complex oolong that is both floral and earthy.
Jeremy Says: The moderate oxidation of this oolong balances the better qualities of both green and black teas.
Posted by Monica on 27th Dec 2013
My son is a big oolong fan so I purchased him 4 different oolongs for Christmas. This tea is delicious! I also mix it with a fruity herbal. Yum.
Posted by Jamesk on 22nd Jun 2013
Right there between the greener oolongs (Ti Kuan Yin) and the more oxidized (Wu-yi). I'm enjoying this tea, in fact, I'm surprised how much I'm enjoying this tea.
Posted by Lauren on 20th May 2013
The flavor is fairly earthy, and somewhat subtle. I'm primarily a black tea drinker, and this oolong didn't have quite enough flavor to satisfy me.
Posted by Joe P., Philadelphia on 4th May 2013
Not as flavorful as the Wuyi. Would recommend other offering over this one.
Posted by Kyle on 16th Dec 2012
After Wi-Yu this is my next favorite oolong on this site. I love for a tea to have enough going on to excite me and this one does. The dry leafs have a smell I like to earth, and saltine crackers. Brewed it has a great balanced flavor pronounced enough to satisfy my demand for a flavorful oolong.
Posted by Matt M. on 5th Apr 2012
I had just finished my first go around with the Organic Makaibari Estate Oolong when I received the Shui Xian Oolong. Compared to the Makaibari, the Shui Xian is much more forward in flavor. It has a subtle smokiness and a vegetal aroma. This tea steeped well tree times and maintained its characteristic smokiness. This is my favorite tea so far from Arbor.
We at Arbor Teas firmly believe that tea should be brewed to suit your personal taste. With that being said, here are some recommendations to get you started, but please remember you can make adjustments based on your own personal taste.
There are three main considerations when brewing tea: quantity of tea, water temperature and steeping time.
Quantity of tea: one level tablespoon per 8 oz cup of water
Water temperature: use water that has been heated until the first bubbles begin to rise from the bottom of the pot (195° F)
Steeping time: 4-7 minutes
Tip #1: Use fresh water whenever possible - water that has been sitting in your kettle overnight may impart a flat or stale taste to your tea. Be careful not to boil your water for too long. Over boiled water can sometimes impart an unwanted taste.
Tip #2: Keep in mind that brewing your tea for too long can extract undesirable bitterness from the leaves, so steeping time matters! For a stronger brew, don’t steep longer, just use more tea.
Learn more from our step-by-step guides on how to brew loose leaf tea, how to make iced tea, and how to make tea lattes. And don’t forget to check out our Eco-Brewing Tips, too!
There are five significant components found in all tea from the plant camellia sinensis: essential oils, which are the source of tea’s delicious flavor and aroma; polyphenols, which are antioxidants that provide the tea’s brisk flavor and many of its health benefits; phytonutrients, which are small amounts of vitamins, minerals, and amino acids including L-theanine (a very rare molecule that has been found in only three sources including camellia sinensis!) ; enzymes; and methylxanthines, which are a family of alkaloids that include caffeine. Each of these components work differently in the human body and a full description is best left to a medical journal. However, recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, may contribute positively to a healthy lifestyle.
For a more in-depth discussion of Tea and Health Benefits check here.
For a more in-depth discussion of Tea and Caffeine check here.
Soups are particularly healthy, tasty and easy to make with tea. Here is a type of tea-based soup popular within the Hakka community in Southeast Asia. It is believed that Lei Cha was derived from a soup called the “Three-Raw-Ingredients Soup” consisting of tea leaves, crushed fresh ginger and rice. This modern day version enriches the original recipe with several additional ingredients. Check here to view the full recipe for Hakka Lei Cha – Central Chinese Green Tea Soup!
In China, tea is often brewed using the meditative Gong Fu method. This very formal, ritualized approach to tea preparation dates back to the Ming dynasty (1368-1644 AD). The term "Gong Fu" refers to skill gained through practice - expertise derived not from learning but experience. While the term "Gong Fu" could signify the serious practice of any art form, such as the martial art of related name (Kung Fu), Gong Fu Cha refers to the elaborate preparation of tea using miniature Yixing pots and cups. Yixing teaware is named for the purple clay it is made from, which hails from Yixing in China's Jiangsu province. Everything in Gong Fu service is small and delicate, placing emphasis on the elegance of the tea. Oolongs are the preferred tea in the Gong Fu ritual; they are steeped multiple times to highlight the evolution of taste as the leaves unfurl.
For information on other traditions or to submit your own tea tradition visit our Tea Traditions section.