This is light roasted oolong mini-cake from ChaWang Shop. The packaging is similar to 2011 Autumn Heavy Charcoal Roasted Zhangping Shui Xian. It’s packed in a vacuum pack + plastic bag inside and then in paper.

“Shui Xian” (also spelled Shui Hsien) – narcissus or water sprite. This great and rare oolong – Zhangping Shui Xian oolong, named after the fragrance similar with daffodil, created in 1914. Zhangping is a famous place for Shui Xian oolong tea.  Zhangping Shuixian cake is the only kind of pressed oolong tea. The craft of making Shuixian oolong has been passed down over five generations. Clean and strong aromatic tea soup, rich and round with sweet fresh gui hua (osmanthus) and lotus flavor.

Dry mini cake, looks like candy, and smells floral and vegetal. Looks very beautiful, rounded, with clearly visible leaves of different color accents. Zen item 😮

On rinse the mini cake is still intact. It releases sour smell of Tie Guan Yin, very vegetal.

After first steep of 1min. at 100°C it’s still almost intact and floating on the surface. The taste is almost like a light roasted Tie Guan Yin, but a bit more deep, rounded and full bodied, probably because of cake processing. Not sour in taste, but still floral. Will continue with 100°C.

Second steep for 1.5 min.: Leaves are finally had disintegrated. A good and strong sourness appears. I love strong and not refined taste of TGY, so this one is definitely made for me 😯

Third steep, 4 min. Leaves start to elevate the tea pot’s lid. The liqueur is darker, even a bit astringent, probably this steep was somehow too long. Still very tasty and heavy light roasted TGY sour brew with vegetal flavour lingering in the mouth.

Fourth steep for 2.5 min.:  very sour, but less aroma and less deep. So it’s declining by now. Surely capable of several more steeps.

This tea is very good and beautiful, I’ll order more occasionally.