Obsx Wuyi Yancha

Tea type
Oolong Tea
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Butter, Cherry, Cherry Blossom, Mineral, Roasted, Roasted Barley, Smooth, Stonefruit, Hibiscus, Honey, Raisins, Rosehips
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Edit tea info Last updated by Cameron B.
Average preparation
Boiling 0 min, 15 sec 6 g 4 oz / 127 ml

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7 Tasting Notes View all

From white2tea

The name “obsx” is an acronym for old bush shui xian. Shui Xian is the name of the Narcissus flower in Chinese (and also the name of this type of Wuyi Yancha oolong). Old bush refers to the older age of the bushes from which the tea was harvested in Fujian province.

The obsx is complexly fragrant, with floral sweet fragrances beneath a mineral depth and medium roast.

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7 Tasting Notes

527 tasting notes

Tea club sipdown at work – western style
Woodsy, fruity, and comforting. I didn’t pick out any one outstanding flavor. I was just happy it wasn’t roasted. Powered me through mid-Friday afternoon spreadsheets.

Also sipped down this week: Chun Mee ‘precious eyebrow’ Zerama Tea. A Midwest Teafest sample (2019).

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379 tasting notes

Additional notes: Sipdown but sad to see this go.

It was a very cherry-tasting yancha. A nice and strong presence of dried cherries with wet wood notes, lots of minerals, floral, and barley. Extremely complex, changed every infusion. As before, it was smooth, a good mouth and throat feel. Although complex, the cherry was present throughout all the infusions… Always ending on a fruity note with a hint of barley.

I’ve had to significantly cut down my tea consumption the past few months due to GERD. I’ll be going into surgery in a couple of weeks. Sucks but… I can continue when I get out. :P As always, I keep reading your reviews, working on sipdowns.

Stay safe out there. Delta variant is a nasty one.

Flavors: Cherry, Cherry Blossom, Roasted, Roasted Barley, Stonefruit


I’m hoping your surgery goes well and wishing you the best of health! I also wish others were not dismissing covid as much as they are.. even if enough people received the vaccines, no one knows what future variants will do.


I hope your surgery goes well!

I agree wholeheartedly about covid tea-sipper. It seems like most people around us (coworkers, family, and even friends) are all of the mind that we’re just ‘back to normal’ and covid is gone. It’s not sitting well with me.


yes! omg i’m with you guys on that one. Husband was out for a drive and detoured just to drive on the niagara parkway and the falls was wall to wall people outside not wearing masks just everywhere….


Good health to you, Kawaii. Check back in with us when you can <3

Martin Bednář

We are in “back to normal” mood as well. I hate it; luckily I will get second dose on Friday. It’s not the win, but it is at least something that decreases the problem.


Thank you all. I go in for surgery on August 5th. I look forward to having a super good comeback so I can drink all the tea I want. Rawr. :D


Martin, the second dose will keep you from dying from any variant at the moment and that is really something <3.

Martin Bednář

Well said Kawaii433! If I don’t end up in the ICU, I am fine :)

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57 tasting notes

This reminds me of a dancong, but less tart and more smooth chocolate-like. This is one of the smoothest oolongs I’ve had so far.

4 g 6 OZ / 177 ML

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19 tasting notes


I dug through my quickly growing selection of samples and picked out this neat OBSX oolong from White2Tea. I received this as a sample from the ever-knowledgeable TwoDog, of http://www.twodogteablog.com/ and http://www.white2tea.com/.


TwoDog is quite the mysterious person, according to the other tea blogs I’ve read. He has appeared on a few blogs out there, but his face is covered in all of the photos I’ve seen. Suspicious! Perhaps he is secretly a famous actor or something. My bet is that TwoDog is actually Brad Pitt or Johnny Depp. Or perhaps this explains what actually happened to 2Pac. He gave up the life of being a rap musician in order to write about tea and help people on reddit. 2Pac, 2Dog…it all makes sense.

Anyways, on to the tea.

Screen Shot 2015-04-04 at 12.04.01 PM

I was quite puzzled by the name “OBSX,” until I looked on White2Tea’s website and discovered that it was an acronym for Old Bush Shui Xian. That was good news, since I’m a big fan of shui xian style oolongs. I drink a lot of shui xian oolong, but this is the first time I’ve ever tried the “fancy stuff.”
Shui xian meats “narcissus,” referring to the flower that is often used in Greek mythology. I’m not sure what the connection is between narcissus and Chinese culture, but perhaps a reader out there can inform us.

This shui xian, like almost all shui xian style oolongs, comes from the Wuyi Mountains in northern Fujian Province, China.

Screen Shot 2015-04-04 at 12.05.11 PM

Here is Fujian Province, in case you were wondering. I bet you weren’t expecting a Chinese geography lesson.

Dry Leaf

This was quite a generous sample. The bag was packed full of leaves. It was actually 14g, so it looks like TwoDog was a bit heavy handed on the samples. I appreciate that! I used just shy of 9g for this taste test. I kept the rest for some grandpa style brewing later in the week.


Whoa, these leaves are huge! They were long and thin, and super light. The 8.9g of dry leaves filled my rather large gaiwan all the way to the top. These leaves are very dark brown, perhaps even black.

Once I smelled these leaves, I knew I was in for a treat. The most notable smell is probably the roasted aroma that the leaves give off. They do not smell overly roasted at all. I would call this a medium roasted yancha, which is also how TwoDog describes this tea on his site. There is a very nice fruity aroma present, perhaps more on the dried fruit side of things. It’s very woody and sweet smelling as well.


I used a standard gaiwan for this sample. Kinda boring, yet again. I should definitely switch up my teaware selections a bit more.

Brewed Tea

I gave this tea a quick one second rinse, and then moved on to the first steep.


This first steep came out a lovely orange-red copper color.


This tastes so complex and interesting that I honestly don’t know how to describe it. This shui xian is on a whole other level compared to other shui xians I have tasted. The sweet mineral taste that most yanchas have is certainly present, but the flavor is a lot more complex with this tea. There is a very strong floral note that I have never tasted in a shui xian yancha before. The fruity, woody taste is very strong and pleasant as well. I also taste a sort of roasted grain or bread kind of thing going on. I notice that flavor in a lot of yanchas, so maybe that is just how my palate works.

I also got the sense that this tea is a lot less roasted than most shui xians I’ve had. Although this shui xian is definitely roasted, it is not overly so. Many shui xians are very heavily roasted, presumably to cover up the taste of cheaper teas. These shui xian style teas are still enjoyable, but definitely more one-note that White2Tea’s offering.

The aroma was even more intriguing. This tea smells so much like cinnamon. This tea seriously smells like Big Red chewing gum. I haven’t seen any other reviews mention this aroma, so perhaps it is just the way this tea interacts with my particular senses. But for me, the cinnamon smell was so strong and obvious!


By the third and fourth steep, the tea calmed down a bit. The strong spice flavors have died down and tea has settled into a pleasant fruity and mineral taste. The sweetness is definitely more present, and the tea leaves a very sweet aftertaste with no dryness.

The spicy flavors returned for a bit of an encore in the sixth steep, completely out of nowhere.


Finished Leaf


To be honest, I kind of forgot to get a good finished leaf photo for this tea. Oh well, at least here you can see the leaves inside of my gaiwan. This was towards the end of the session, so the leaves were pretty finished by this point. The leaves were very large and leathery, and did not really expand much from their dried state.


This tea is without a doubt the best shui xian yancha I have tasted. I enjoyed this sample a lot. However, tea like this certainly comes at a price. At $35 for 50 grams, I don’t think tea will become a regular fixture for me. But I really could not say anything bad about this tea. It is definitely worth a shot if you are into this style of teas.

In short, this is a really superb oolong. If you are a bit less price sensitive than I am (college student!), I would highly recommend purchasing this tea.


Boiling 0 min, 15 sec 9 g 5 OZ / 147 ML

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1271 tasting notes

Really nice oolong – complex and the flavors change with each infusion! I got woodsy, cherry, butter, mineral and roasted barley. The cherry is a really tasty aftertaste! The oolong gets nice and sweet, with no dryness. The leaf on this tea is huge too!

Full review on Oolong Owl feat. Hellhoot http://oolongowl.com/march-white2tea-club-tea-review/

Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

I liked this one quite a bit.

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127 tasting notes

Truly a step above

I didn’t have high hopes due to paul being primary a puer vendor. I also thought most shui xian cultivars were lower grade old bush or not. Short answer I was wrong, my faith in paul is reestablished. While yancha is not favorite tea or even oolong I do enjoy the flavor profile from time to time and this was a nice sunday treat.

Enough jibber jabber, warmed gaiwan I threw the leaves in and took a whiff. I smelled a fruity sweet dried red fruit profile along with a minerally/roasted strong background.

- Taste
Super Complex and a real shapeshifter that progresses in a astonishing way. First I tasted sweet fruitiness coupled with a perfumy slightly floral almost reminded me of a yiwu profile but amped up sweetness. The sweet dried red fruit passed after a steep or two and gave way to a roasted rock taste. After a another two steeps the roast dissipated a all the remained was the shui xian leaf taste which amazed me because most shui xian I have had in the passed have been roast that predictably bled into mineral leaf taste where as this had a very complex fruitiness floral aspect that was layered on top. The sweetness I have experienced before in an da hong pao but even that tea didn’t have this kind of unique aroma layered on top. Even stranger I did a suicide steep (boiling water, half filled gaiwan, 10+ minute steep ) after I was thought the leaves were dead, and instead of a mouth puckering bitter astringent whiskey face I was greeted with a pure honey sweetness I had not even picked up on during my previous steeps?

Not sure about the caffiene as my tolerance is back up but I can say I did get a pinch of energy that was overpowered by a sigh of calm numbing tea drunk. I am far from a yancha connoisseur so I will not be purchasing at the current price. I trust this price is fair for the quality of leaf outside of china but as far as my oolong consumption goes it would be like taking a designer clothes on a hiking trip. The layered nature of this tea would be wasted on myself as I rarely brew oolongs and on the rare occasion I do I tend to brew haphazardly throw it in a slow pouring yixing that would surely drown the complexity.

Flavors: Hibiscus, Honey, Mineral, Raisins, Roasted Barley, Rosehips

Boiling 0 min, 30 sec 5 g 3 OZ / 100 ML

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