This ‘high mountain old bush’ Shui Xian is a subtle and refined rock oolong. My impression after drinking it is of horchata, like if you took the essences of fresh rice milk, floral-woody cinnamon, floral-sweet vanilla and sugar then combined those with the characteristic minerality of yancha in a spring water-like body, you’d almost have this tea.
I say almost because there is also a prominent orchid florality, a note of dry-roasted almonds skins, some delicate berry tones, and a hint of custard. A feeling of wet moss and mushrooms.
The tea feels good, smells spectacular and drinks with ease. A lingering vanilla-orchid aftertaste completes the experience.
Flavors: Almond, Astringent, Berry, Cinnamon, Custard, Drying, Floral, Mineral, Mushrooms, Orchid, Perfume, Rice, Roasted Nuts, Spring Water, Sugar, Sweet, Vanilla, Wet Moss, Wet Rocks, Wood
