One of the teas I purchased was a new Spring '09 Shui Xian oolong. This tea uses the famous Shui Xian (水仙) varietal from China's Wuyi mountains, but the tea itself was grown in Pinglin, Taiwan, (坪林,台灣) a place that is famous for producing Wenshan Baozhong tea (文山包種茶).
This Shui Xian seems slightly greener than others I have had, but it is still a very smooth and balanced oolong. The lightly baked leaves yielded many delightful flavor notes such as raw honey and stone fruit. I was also pleased with this tea after it had cooled. At room temperature the broth was very silky in my mouth with a brisk apricot note.
The dry leaves