Good for 3-4 Gonfu sessions. Multiple steeps each time.
Shui Jin Gui "Golden Water Turtle" Wu Yi Tea
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Shui Jin Gui (lit Golden Water Turtle) is one of the four famous varietals grown in the Wu Yi mountain area. Shui Jin Gui has been grown since the Ming Dynasty, if not earlier. It's a hardy bush but with moderate- low output. Spring is the best, Autumn tea depending on the weather can be quite decent as well.
Every year in early or mid-May the fresh spring leaves are plucked. The pluck is typically 2 leaf to 1 bud or 3 leaf to 1 bud. The tea is then withered in the Sun, rolled to break up the leaf's structure, releasing enzymes, then fermentation process (also called sweating) is undertaken. The tea sweats for 5 or 6 hours before roasting. The roasting process is done with fire at a temperature of about 70C. The roasting process halts oxidation process and "fixes" the tea into a more stable state. When the tea is done it should have a water content of about 7.5-8%.
The taste of Shui Jin Gui is complex, sweet potato, caramel, grass and spice all mixed into one delicious feeling! Difficult to describe... have to be experienced Tea Brewer to fully appreciate it! April Harvest.
Tea Sommelier's Note:
Anna Karenina
Verified Reviewer
5.0 star rating
Unique, Complex, and Refreshing This tea really stands out amongst the crowd for me. The first thing that came to my mind when I first drank it was how wide the flavor profile was. Clean smooth sophisticated and elegant nuances of minerals vanilla and caramel. Cha qi makes you be still. The wet leaves are SO smokey and the flavors are even more complex than that. Really shines through the cup for me.
Dominant flavors are roasted nut and a certain dryness in-mouth (not mineral, more like pine wood and dry spice). Aftertaste has a big, tart, citrusy flavor with some stonefruit and melon undertones.
Dry leaf: peanut shell, baking chocolate. Hints of dried fruit (cherry, mango), and baking spices. In preheated vessel, tart citrus notes arrive (kumquat, tart raspberry)
Smell: charcoal roast and roasted nuts. Secondary notes of dark caramel. Hints of dried red fruit in background.
Taste: roasted nuts, charcoal roast. Secondary notes of baking spice, pine wood, and some minerality. Tartness arrives in-mouth prior to finish. Aftertaste of tart citrus, stonefruit, and some melon
