If a type of tea could have its Platonic ideal, what would it taste like? For some, this Shui Xian might just be such a tea: warm but not pungent, its roasting transmuted into gentle spiciness and sweetness, the liquor washes over the tongue, leaving a distinct milkiness complemented by a slight astringency. Notes of cinnamon, nutmeg, and ginger relax the whole body, and a toffee aroma pulls one back to take another sip. Think of frothed milk or steaming salep enjoyed in the depths of winter, yet in a brew soft enough to be refreshing. This tea has been sourced from a Buddhist community in Shanghai
focusing on finding and sharing the best yan cha and teaware. For any who feel the pull of the cliff (teas), this one is worth a taste.