The ShuiXian Cultivar is from the ‘Small Leaf’, or Camellia Sinensis Varietal, and is somewhat difficult to grow due to its susceptibility to climate and disease. For this reason many tea farmers choose not to grow it. The tea leaves which went into making this ShuXian Red tea come from a tea garden about a half acre in size and they lend themselves extremely well to the Red tea process, otherwise know as Black tea in the Western Hemisphere. They brew up a sweet, vibrantly red thick liquor. To this writer, notes of cinnamon can be tasted from the first to last steepings. The longer this tea is rested which is to say, stored away from direct sunlight at room temperature, the more character it is sure to present in years to come. Less is more with this Red tea, so try using three grams of freshly woken up tea leaves to 150 ml (about a half cup) of freshly boiled water.
Hand-picked, April 16th, 2015
Sold in 2 oz. increments.
Recommended serving-sizes and steeping times:
Bring your water to a boil. Use 3 to 4 grams of freshly woken up tea in a 150ml vessel (about one half cup). After letting the water rest for a few seconds steep the tea. Depending on if you like your tea thin or thick, steep from 30 seconds at first up to 5 minutes in succeeding rounds.