“This is by no means a cheap tea, at 60c/g I believe it’s my most expensive yancha at this time, however it’s so good that I believe the price is justified. The first infusions brew up a dark red,...” Read full tasting note
This is a high roast shuixian from a a Thai-Chinese family that have been in the Chinese tea business for generations. While speaking with the family and trying their teas, they mentioned they have family in Hong Kong: it turns out that I know their relatives in Hong Kong! This tea even has similarities to the shuixian their Hong Kong relatives sell, since the tea is produced by other relatives of both families in Fujian. This tea was reroasted right in Bangkok for the hardcore local shuixian drinkers. This is the highest grade the family sell and it is totally a classic high roast shuixian! While this tea is not as complex as most of my HK shuixians, it has very attractive and distinct larger leaves, and the liquor is nice and smooth to drink, with a flavor unique from any of my other shuixians. It also has good, calming energy. This tea has calmed down from its electric roast in Bangkok and the flavor of the tea itself shines through. There are lovely dark chocolate notes here, and pleasant huigan in infusion two.
Please note that Thailand imposes a 40% duty on tea imports, so the price of imported tea in Thailand reflects these costs. This tea is a very unique and rare glimpse into Bangkok’s Chinese tea culture!
I only have 300g of this shuixian for sale at this time!
Brewing suggestion: Use good quality water of appropriate hardness. Fill a teapot or gaiwan to 50% fill. Flash rinse, and then flash infuse, prolonging each infusion by fifteen seconds.
Wholesale quantities of this tea are available on request.
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