Shui Jin Gui Wuyi Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Floral, Mineral, Roasted, Caramel, Cream, Espresso
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
200 °F / 93 °C 1 min, 30 sec 5 g 5 oz / 139 ml

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107 Tasting Notes View all

From Verdant Tea

Commandingly rich and creamy Wuyi oolong with lingering honey, orchid, and citrus caramel flavors. . . .

In opening the first bag of this tea, sealed in Wuyi, we were struck by the rich honey orchid smell of the dry leaves. Commanding and rich even before steeping, we knew we were in for a treat. As we poured boiling water over a pot of the long twisted Shui Jin Gui leaves, the steam carried the nostalgic aroma of tangy simmering orange caramel in a copper pot.

The first sip filled the whole palate in the same satisfying way as a bit of creme brulee complete with creamy custard and burnt caramel qualities. The burnt caramel depth transformed in the aftertaste to a lingering dark elderberry and earthy hazelnut profile.

Later steepings revealed the rocky mineral taste that tea cultivated on the rocky cliffs of Wuyi is known for. The mineral notes gave way to sweet cinnamon and the warmth of ginger without the spiciness. Towards the very end, the aftertaste transformed into an almost vegetal creamy green bean flavor with a lingering honeydew melon sweet orchid finish.

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107 Tasting Notes

1430 tasting notes

I don’t remember how I ended up with a bag of this as opposed to a small sample (maybe from my one time tea of the month trail?), but I’m glad for the larger amount. I usually don’t go for the browner looking oolong types, and it took me by surprise how much I like this one.

There are notes of cream and orchids, which remind me of my greener oolongs, but there’s also a sharper note of sweet orange in the finish and aftertaste that add an extra dimension to this. My empty cup after the first steep has an aroma like orange chocolate liqueur with a dab of honey, chocolate cherries, or something dark like that. This tea is smooth and easy, but not an everyday thing.

Preparation
190 °F / 87 °C
TeaLady441

I think this was one from Verdant’s 5 for $5 promo. I finished mine yesterday, and OMGsrsly drank hers then too do it caught my eye. That’s probably why you bought it.

Crowkettle

I haven’t ordered from Verdant in the last seven months but maybe? I think this came with two other oolongs- a tieguanyin and a phoenix mountain dancong. I should start writing dates on my teas.

Crowkettle

I’m totally drinking it today because I saw you/OMGsrsly drink it the other day, however. I honestly forgot I had it.

TeaLady441

I think the promo was 8 months ago? I realized I’d had it sitting there for ever so I wanted to try it. And Oolong Saturday seemed appropriate. :P

I started adding all my teas into a spreadsheet so I could track when I bought them and who gave me the samples. It’s been handy but I’m always updating data. Tea logs. Spreadsheets. Good reads updates. Fan fic pins. Pinboard pins. I spend so much time cataloging my life – I can’t forget to live it. :P

Terri HarpLady

I love this one. Sadly, I think it’s gone for good…but who knows what might pop up to replace it, right?

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88
1598 tasting notes

Well, this has been in my cupboard since April and has barely been touched. :( I need to stop being afraid of fancy tea.

This is a really good one. It’s not as amazing as the descriptions lead it to be, which makes me feel like a tea failure, and that I shouldn’t be drinking Verdant in the first place, BUT it is good so who cares if I don’t get creamy custard and lingering dark elderberries. >:|

This tastes green and fresh, and slightly creamy, and it makes me think that the impending snowstorm we were warned about might just turn into spring rains and leaves blooming and sunshine on a coolish day. It’s darker than other oolongs I’ve had, which is a good thing too. I’ve got enough left for one more cup, but this type of oolong seems like pure win. Even without the “vegetal creamy green bean flavor with a lingering honeydew melon sweet orchid finish.”

Preparation
205 °F / 96 °C
Fjellrev

Drool, creamy custard and lingering dark elderberries. Yeah, if only a tea tasted like that.

Shadowfall

I’m the same way about fancy-er tea. Especially about Verdant. Lol. I feel like my palate hasn’t become tuned enough to enjoy their teas like they should be enjoyed. So the samples I have just sit there even though I know I should just drink them so they don’t go ‘bad’. (Actually at this point it seems like my palate is devolving horribly which makes me feel worse about trying them. /cry/) Lol.

TeaLady441

Sometimes it feels like my palate is devolving too. /criestogether

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92
541 tasting notes

So I received this yesterday! I’m so, so excited as this is my first Verdant Tea experience. I was really impressed by how quickly everything was assembled and shipped. The dry leaf smells of sesame and stone. The appearance is dark black/brown, and wiry. I’ll be doing multiple steeps over the day so stay tuned!
First steep: 10 seconds (after short rinse). This tasted a lot like bread to me with honey. There is some sweetness and some stone/rock flavor (my favorite). There is some very subtle nut notes tossed in there as well. Overall I’m pretty impressed with it at such a short steep time.
Second steep: 12 seconds. This one is a little darker than the first steep. The smell of this steep is even more nutty than the first infusion. The leaves have unfurled more and remind me of deep olive leather. Wow! The flavor is so different this time. There are caramel-like notes, nut, and much less rock flavor. It is roasty and almost creamy. Very satisfying.
Third steep: ~15 seconds. I kind of lost track of the time! I had a bit of a brain gap. This steep is much more mellow, sweet, and rocky. There is a very slight hint of spice in this; it is extremely subtle.
Fourth steep: ~20 seconds. I’m relaxing with this and some guzheng music (one of my favorites). It is bread like this time, roasted and grain-like. All of the flavors seem a bit more muted this time. Also flavors of almond skins and summer stones.
Fifth steep: ~25 seconds. This will probably be my final steep of this set of leaves. There are sweet honey and rock notes with a calming creaminess.
overall: I have really enjoyed this tea today. I have to say that Wuyi teas are generally my favorites. They are very complex and subtle. I think that I got just a bit tea drunk sipping this. I feel euphoric, happy, and relaxed. This is better than I’ve felt all week. Tea is a medicine in its own right.

Bonnie

It is a medicine for me also and I’m glad you are enjoying your tea.

Terri HarpLady

This is another one I also enjoy!

Tamm

I think tea has totally gotten me through this end of finals week(s).
I actually totally spaced that it was also a sample in the $5 for 5 teas deal; so I have an excess amount of it. Good thing I loved it!

Fjellrev

Ahhh, I’m sipping on this for the first time and I am guessing the roastiness too! It’s fabulous.

Tamm

Incendiare, I know right? I love this type of oolong. I’ve loved the teas I’ve tried so far!

Fjellrev

“Guessing” the roastiness. Oh man, I am on crack. But yeah, it tastes roastier than expected, but in an awesome way. That’s great you’re loving them so far!

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90
417 tasting notes

I’m bumping up the rating on this tea just a little bit. It is very nice, and has a wonderful aftertaste.

Flavors: Caramel, Espresso

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 88 ML
Terri HarpLady

I’m still hoarding a little bit of this, it is quite nice!

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85
90 tasting notes

This weekend I tried my first Verdant tea and my first ever gongfu session. Exciting stuff guys!

The 1st steep yielded a mineral, rock-like smooth flavor. The 2nd steep was more creamy and floral with a hint of spice. 3rd steep was back to the mineral flavor but with a slight sweetness. 4th – 6th steeps were mellower versions of the 3rd one.

In reality I do a lot of my tea drinking at work so I decided to try this western style this morning (apparently a faux pas according to Verdant’s website! But I’m not great at following instructions anyway). It was still incredibly smooth, with a more apparent sweetness and roasty flavour. At the end of the sip I’m getting an oat-y flavor that reminds me of cereal, in a good way.

Both brewing styles were a success. It’s amazing how many different flavors come out of the same little leaves! I’ll definitely try to make more time for gongfu as it’s such a relaxing way to really savor and enjoy a tea.

Unfortunately I didn’t get the caramel or crème brulee flavours that sucked me into buying this in the first place, but it was still very tasty. I kind of guesstimated the western parameters, so if anyone has any tips for this one, I’d love to hear them!

Preparation
205 °F / 96 °C 5 min, 0 sec
Ze_Teamaker

From the few types of these teas that I have had, all I can say is that less is more when it comes to brewing it; under leaf is best.

Alysha

Thanks; I’ll give that a try!

TheTeaFairy

Congrats Alysha, that’s a lot of first! You don’t know how incredible gongfu brewing is until you try, right? But I too don’t have much time for it in my daily routine, it is usually reserved for week ends only!
The reason why this oolong type is better this way, is because of its complexity. it’s the only way you can get all the layers as opposed to getting EVERY layers at once. Some other types don’t «suffer» as much from western brew. It’s more about what you’re missing than what is actually there cause it’s still a good cup of tea no matter what.
But you can still achieve a great infusion western style, just make sure you use a bit more tea than you would normally do and DON’T STEEP LONG forget about the usual 3-4min, you’ll loose those very sweet notes!
There’s no science behind this, but this is what I do. Use at least 3 tsp for 8 oz and play with the time, start with 30sec only, you should achieve 3 good steeps this way by increasing time to 1 and 2 minutes approx. If it’s your morning cup, keep the leaves and do your other steeps at night.
But all in all, this is not a tea for rush hours, you should keep it for when you have more time :-)
Oh, and since it’s all a question of tastes in the end, Ze Teamaker could be also right by using LESS tea, I have learned that what works for one, doesn’t work for everyone :-)

Ze_Teamaker

Hmmm. I have never tried using more leaf with shorter steeps like that. I might have to try your method TheTeaFairy. Though I have to agree that this is a tea that you have to sit down and make time for.

Alysha

Yes the gongfu really opened my eyes to all the nuances of tea and what an art form it really is! Thanks for the tip! I’ll try that method out as well. I think I’ll dedicate some time to play around with this one a bit and find the sweet spot!

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3226 tasting notes

I have been very slow in getting my sampler from Verdant tasted and reviewed. Let this be the beginning of setting that straight!

This tea knocked my socks off this morning. I made it western style and didn’t even look at their recommendations for steeping, which I hear is a big No No for Verdant Teas. So this went in my 22 ounce pot and I gave 203 F for about three minutes, except I was making toast and omelets at the same time, forgot to set a timer, and had to estimate how much time had passed.

In spite of all this, the first sip totally wow’ed me. I think my hair blew back. Nutty, deep, dark, rich, and yes, yes, the warmth of ginger with none of the bite as they said so aptly, and yes, burnt caramel. Creamy, smooth, full bodied, and in short, amazing.

I looked at hubby and said, “Oh my goodness! This tea is amazing!” To which he replied, “I know. I already had three cups.”

TheTeaFairy

That’s great! Now you know you enjoy it even if you mess it up :-) Love forgiving teas!

Terri HarpLady

This tea IS amazing, & delicious!

CHAroma

OMG, I just love your husband. So freaking hilarious! Everybody is always drinking up your tea!

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96
4170 tasting notes

I bought this one for the 5 for $5 shipping sale Verdant had. That includes shipping, and I think they still have that on the site for new customers, so it is well worth it! I thought this one was a charcoal like oolong, since it is so dark. But I was very wrong!

Steep #1 // 20 seconds // waited about 20 minutes after boiling
Verdant suggests 3-4 grams of leaves with small amounts of water. I think I used the usual amount of leaves and most of a mug. They also suggest just boiled water for 10 seconds. That seems so quick! Verdant’s teas are certainly some of the most delicate. The dry leaves are large and have a pumpkin, squash, sweet potato fragrance. The taste of the first cup is EXACTLY like that. Also very sweet and creamy. Definitely the opposite of a charcoal like oolong. I absolutely love the flavor of this. I’ve never had an oolong like this one before!

Steep #2 // 20 seconds // a few minutes after boiling
I was hoping to get the same flavors as the first cup, but this one turned to PEACH. Now how did that happen? This cup was also very good but I did love the uniqueness of the first cup. I probably got the time and temp perfect the first time so I’m bolding that for future reference.

Steep #3 // 20 seconds // a few minutes after boiling
This one is a bit less special than the second cup. The flavors are a bit more muted even from the peach. But now there is a slight cantaloupe flavor but still very creamy. And a bit oaky again. It seems ever since I started using the brew basket, the later steeps of teas are getting woody and oaky. I’m not sure why that would be happening as opposed to using a cramped dipper infuser.

Since this tea is so different with each cup, the rating is for the first one.

Terri HarpLady

I really enjoy this one :)

tea-sipper

I’m still amazed that all three steeps were so different: 1) pumpkin 2)peach 3) cantaloupe and I’m just now realizing that the Verdant description says it tastes like melon later on. I’m not seeing anyone who noticed pumpkin though.

Fuzzy_Peachkin

What I love about this tea is that it is like a never-ending gobstopper. Every steep is different and every time I have it, it seems to change just slightly.

tea-sipper

Ah! That is the perfect description for this tea — the never-ending gobstopper. Also one of my favorite movies. :D

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361 tasting notes

I enjoyed this as much as I enjoy any oolong. Probably more, but I just don’t seem to go crazy for any of them. I just ordered the Laoshan roasted Oolong as Bonnie made it sound pretty tasty, maybe that will be the winner!

Bonnie

It’s possible you’ve been drinking mostly one type…roasty oolongs or very floral oolongs. Over time, I’ve found what I like (there’s lots of variety)…so don’t give up! You’re on an adventure!

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95
81 tasting notes
This tea tastes of roasted nuts and wrapped in banana leaves! It permeates the bag upon opening, the lovely dark brown twisted and writhed strands of leaves, and the most nurturing amber elixir that results in the finest tea. I have to say this tops off my day completely! Its a definitely a smooth tea with some astringency and has a complex flavor that unravels itself being quite nutty and roasted with a hint of sweetness. Then it transitions into a slight berry flavor mid palate and finishes off with fruity rind akin to a cantaloupe sorta like eating through one and tasting the cellulose and the hard outer husks that gives a unique almost gritty finish. Its really a lovely Oolong, soft and mellow and to those fans of all things roasted this is a tea not to pass by! Cheers!
Preparation
190 °F / 87 °C
Azzrian

Ah yes banana leaves – good note there!

Anthony Bazic

Why thnx Azzrian! The aroma and flavor reminded me of roasted banana leaves, the filipino/malay dessert “suman” or roasted sticky rive wrapped in banana leaves came to mind that got me thinking it was banana leaves. Though at first I thought it was kinda close to a steamed rice smell.

Terri HarpLady

I’ll have to look for that in my next steeping.
I love those sticky rice in banana leaf desserts. When I have them, we steam them & then drizzle them with coconut milk.

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94
615 tasting notes

Unf. This is so good.

In the first steep (10 sec), there are definite caramel notes and I love the wet rock mineralness (it tastes better than it sounds!) There are also some very subtle rich nut notes — like roasted chestnuts!

The second and third (12, 15 sec) steeps get creamier, the caramel notes are more pronounced.

The fourth (20 sec) is really grain-like. And reminds me of sun-dappled wet stones. I really don’t know how else to explain it, but imagine the warmth and body of a smooth stone still in the sun, but the cool smell of that same stone if it were wet.

The fifth (25 sec) steep is where I stopped on this set of leaves, but I might go further on the next. The sweet honey notes are the most pervasive and there’s a gentle almost orchid floral note. It still has a slight creaminess.

I maybe sorta don’t want to make dinner and lose the taste of this in my mouth. sigh.

Preparation
200 °F / 93 °C

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