Shui Jin Gui (水金龟) which directly translates to Golden Water Turtle is one of the most famous Wuyi oolong cultivars and part of a quadrant of teas known as Si Da Ming Cong that also includes Da Hong Pao. It is notably more green than other Wuyi oolongs when steeped.

The dry leaves of Shui Jin Gui have a pleasant floral, chocolatey roasted aroma that when steeped becomes more tobaccoey and slightly vegetal. It has a clear tarnished gold to gold-red coloured liquor and has a thick feeling in your mouth, coating your tongue with a slightly bitter sweetness and filling your chest with warmth. If steeped shorter no bitterness remains, but the sweetness comes out fully, it’s a pleasant, mild tea with not too much effect on your brain, but a strong effect on the rest of your body.

Processing:

Wuyi oolongs are picked from April to May and withered outside on bamboo trays, the duration of withering is very important and the leaves and the weather are closely monitored, sometimes the trays will be brought inside into a more controlled environment, when the leaves are flexible enough and deemed ready the next stage begins, they’re shaken vigorously causing bruising that encourages oxidation, once thoroughly shaken they move the bamboo trays to shelves in a temperature and humidity controlled room to oxidize. Once the tea is suitably oxidized it will be fired (sha qing) to seal in the right level of oxidation, the leaves are next immediately rolled and kneaded using machines, and finally roasted over wood, gas or charcoal. This tea was roasted twice (a medium roast) over charcoal.