toastedtoads wrote:So I know now I've had a Shui Xian, and I've had Da Hong Pao...there are others right? The Four Famous Wuyi...Rou Gui and such. Are they all darker and roasted? Or are any of them lighter like a Ti Guan Yin? And any recommendations for the other types?
Here's the post with the 4 famous ones (Rou Gui isn't one of the 4 famous bushes, though it's fairly popular now as well)viewtopic.php?p=72462#72462
Most of these teas are traditionally made with some oxidation, and medium to heavy charcoal roasting. However, as I mentioned in the other thread linked to above, pretty much all of these teas can be produced with either lighter or heavier fire and higher or lower oxidation. These days, the style in mainland China is mostly for lighter fired, and less oxidized teas, so a lot of the tea you will find, especially the higher grade ones, tends to be lower fired.
Some of the teas may look dark when the leaf is dry, but you'll see when they're brewed that they're actually fairly light. So the best way to find out how a particular tea is (besides trying it) is to look at a picture of the brewed leaves and / or ask the vendor (or someone else who's tried the tea). I wouldn't draw any hard conclusions about how the tea is processed just based on the name given by the vendor.
And and almost related queston:
So according to wikiCHA, there's a Shui Xian from Wuyi (Fujian) but I've also seen a Feng Huan Shui Xian in reference to a grade of Dan Cong (can't remember where) which I guess is from Guangdong. So, what's the difference?
edit: So I found what I read, although from a difference source http://dobrycaj.sk/CatalogItem.aspx?id=104&at=2
"Feng Huang Oolong is divided into three quality categories. Feng Huang Shui Xian is the most common of these, one quality class higher is Feng Huang Lang Cai and the highest class of this tea is Feng Huang Dan Cong.."
So I guess what I'm asking is what does the Shui Xian refer to? And when all you see is Shui Xian without the Wuyi or Feng Huang which is it?
Shui Xian literally means "water sprite" or "water fairy" or something along those lines - I don't think there's a great translation. There is quite a bit of debate about which one came from where and if the two are related.
Here's Imen's take on it... I believe there are some who would say that one did in fact come from the other, but which came from which is often a subject of debate.
http://tea-obsession.blogspot.com/2008/ ... -wuyi.html
Usually, if someone doesn't specifically say "feng huang (phoenix) shui xian", it will probably be the other. Keep in mind that, possibly even more than with the other yan cha, a lot of Wuyi Shui Xian sold is not actually from the scenic area, or (in many cases) close to it. A lot of it is plantation grown, which may be part of why a lot of people don't like Shui Xian or think of it as a cheaper tea. A good Shui Xian (especially lao cong, or old bush, Shui Xian) can be excellent, though.