Shuǐ Jīn Guī水金龟

Classification and Origin

Category: Famous Teas of China, one of the "Four Great Bushes" (四大名枞, Sì Dà Míng Cōng) of Wuyi Mountains.

Coordinates: 27°43' North latitude, 117°41' East longitude.

Origin: China, Fújiàn Province (福建, Fújiàn), Wǔyí Mountains (武夷山, Wǔyí Shān), Wuyishan City. Traditionally, the best tea is considered to be grown in the protected zone "Zheng Yan" (正岩, Zhèng Yán) - "True Rock Core".

Type: Heavily oxidized oolong (dark oolong), usually with medium or heavy roasting.

Facts

The tea's name is not only shrouded in legend, but is also probably connected to the place of its original discovery - a crevice in a rock resembling a turtle shell, where, according to legend, a stream of water washed the tea bush.

Shui Jin Gui is a tea that requires certain experience and preparation to fully appreciate its complex taste and aroma.

Some tea lovers prefer to age Shui Jin Gui for several years so that the taste becomes even softer and deeper.

History and Culture

Cultural Significance: Shui Jin Gui is one of the most revered and respected Wuyi oolongs. It is valued for its unique "rock" character ("rock rhyme (yán yùn)"), rich taste, intense aroma and is considered a tea of the highest quality.

History: The history of Shui Jin Gui spans several centuries, but the exact time of its appearance is unknown. It is believed to have been known during the Qing dynasty (1644-1912).

A legend is associated with the tea's name. Once during a heavy downpour, a stream of water washed a tea bush from the top of a cliff into a crevice at its base. Monks from the local monastery discovered this bush and, after tasting tea prepared from its leaves, were amazed by its taste and aroma. They named the tea "Shui Jin Gui" - "Golden Water Turtle," as the bush was washed away by water ("Shui"), found in a crevice resembling a turtle shell ("Gui"), and possessed valuable, "golden" qualities.

Botany and Raw Material

Shui Jin Gui leaves are medium-sized, oval-shaped.

The leaves have a rich dark green color.

The leaf blade is dense, leathery.

The veins are clearly visible on the leaves.

Cultivar: For the production of Shui Jin Gui, the tea bush cultivar of the same name is used - Shuǐ Jīn Guī (水金龟, shuǐ jīn guī). This cultivar is distinguished by:

Picking: Harvesting occurs in spring, usually in late April - early May.

Pluck Standard: A bud and two to three upper leaves are picked.

Raw Material: High, only healthy, undamaged leaves are used.

Terroir

Altitude: Tea gardens are located at an altitude of 500-1000 meters above sea level, and sometimes higher.

Climate: Subtropical monsoon, with warm winters and hot summers. High humidity, abundant precipitation, frequent mists that shelter the tea bushes from the scorching sun and contribute to the accumulation of aromatic substances in the leaves.

Soil: The calling card of Wuyishan is its unique soils ("Zheng Yan" - soils of the "True Rock Core"). Red soils, rich in minerals, with inclusions of sandstone and gravel. They drain well and give the tea a characteristic "mineral" taste, called "rock rhyme (yán yùn)" (岩韵, yányùn) - "melody of the rocks" or "rock melody".

A unique mountain range composed of red sandstone. The mountains are cut by gorges, covered with forests, with many rivers, waterfalls and mists. These very conditions form the famous "rock" character of Wuyi oolongs.

"True Rock Core" - the heart of the reserve, where the best, "canonical" Shui Jin Gui is believed to be produced. These are narrow gorges with steep cliffs, where tea bushes grow in crevices, on small plots of land.

"Half-rock" - the territory around "Zheng Yan", where growing conditions are slightly less extreme.

"Flatland tea" - tea grown on flat areas outside the reserve.

Production

Described above.

Picked leaves are spread outdoors (sun or shade withering) or indoors for several hours. The withering process can be quite lengthy.

Leaves are gently shaken and stirred on bamboo trays to initiate the oxidation process. This stage is conducted several times with breaks for leaf "rest".

The oxidation process that occurs during shaking and leaf "rest". Shui Jin Gui belongs to heavily oxidized oolongs, but the degree of oxidation may vary depending on the producer.

High-temperature pan-firing to stop the oxidation process.

Leaves are shaped into longitudinally twisted strips.

Preliminary drying to remove moisture.

One of the key stages in the production of Wuyi oolongs, including Shui Jin Gui. The tea is slowly roasted over smoldering charcoal in special baskets. This process can last several hours or even days, and the temperature and roasting time are carefully controlled by the master. Charcoal roasting gives Shui Jin Gui its characteristic "smoky" aroma and "fiery" taste, and also contributes to its further maturation during storage. The degree of roasting can vary from medium to heavy.

The finished tea is sorted by size and quality.

After roasting, the tea "rests" for some time so that the taste and aroma balance out.

Sometimes a repeated, lighter roasting is conducted.

Organoleptic Profile

Dry Leaf Appearance: Large, longitudinally twisted leaves, dark brown, almost black in color, with a reddish or golden sheen. The leaves are dense, strong, oily in appearance.

Dry Leaf Aroma: Rich, multifaceted, with notes of "fire" (roasting), woody, spicy, fruity (dried fruits) and floral nuances. Notes of chocolate, caramel, nuts may be present. The characteristic "rock" aroma ("rock rhyme (yán yùn)") is evident.

Liquor Aroma: Deep, enveloping, with dominant notes of roasting, dried fruits, spices, with hints of chocolate, nuts, sometimes with a light acidity.

Liquor Color: From dark amber to reddish-brown, cognac-colored, transparent, clear, with an oily sheen.

Spent Leaves: Whole, dense, elastic leaves of dark brown color with a reddish tint, unfold during brewing.

Taste: Very rich, intense, dense, viscous, with light astringency and noble bitterness that quickly transforms into a long, sweet aftertaste. The bouquet contains notes of "fire" (roasting), woody, spicy, chocolate, caramel, fruity (prunes, dried apricots, raisins), nutty, floral and mineral ("rock") nuances.

Chemical Composition

Alkaloids: Caffeine, theobromine, theophylline.

Amino Acids: Contains various amino acids, including L-theanine.

Essential Oils: Responsible for the rich and multifaceted aroma.

Minerals: Potassium, fluorine, magnesium, manganese, iron, selenium.

Polyphenols: High content of polyphenols, including catechins and theaflavins, thearubigins.

Vitamins: C, B group, E, K.

Health Notes

Shui Jin Gui has a pronounced tonic effect, invigorates, clears the mind, increases performance and concentration.

This tea perfectly warms in cold weather.

Stimulates digestion, promotes food absorption, especially fatty foods.

Protects cells from free radical damage, slows aging processes.

May help reduce "bad" cholesterol levels, strengthen blood vessel walls, normalize blood pressure.

Promotes cleansing the body of waste and toxins.

Shui Jin Gui gives a sense of harmony, tranquility and joy.

Brewing

Too long steeping can make the tea taste astringent and bitter.

Be guided by your sensations and adjust the brewing time depending on the desired strength of the liquor.

Pay attention to the liquor color, aroma, unfolding of the tea leaf. This will help you better understand the tea's character and select the optimal brewing method.

Tea Amount: 5-7 grams per 150-200 ml of water.

Teaware: Gaiwan (traditional Chinese cup with lid) or Yixing clay teapot are ideal. Yixing clay is porous and "breathes" well, allowing the tea to fully unfold. A Yixing clay teapot "accumulates" the tea's aroma, so it is recommended to use it only for Wuyi oolongs.

Water Temperature: 90-95°C (boiling water is not recommended).

Storage

Container: Use airtight containers, the best options are:

Enemies: Avoid exposing tea to:

Store tea in a dry, dark, cool place, without sharp temperature fluctuations.

They preserve the tea's aroma well and do not affect its taste.

Also suitable, but make sure they have no foreign odors.

Acceptable, but ensure they are food-grade.

Suitable for short-term storage.

It destroys beneficial substances and deteriorates aroma.

Tea can become damp and moldy.

Tea easily absorbs odors, so store it separately from spices, coffee, fish and other strongly scented products.

Comparison

Perhaps the most famous Wuyi oolong. Unlike Shui Jin Gui, which is valued for its "rock" character and mineral notes, in Da Hong Pao more diverse flavor shades come to the forefront: caramel, fruits, flowers, depending on the blend and producer.

Another famous Wuyi oolong. Rou Gui is known for its bright, spicy aroma with a dominant cinnamon note. Shui Jin Gui has a more subtle, complex aroma where spicy notes are not so clearly expressed.

Also produced in the Wuyi Mountains. Tie Luohan typically has a more powerful, astringent taste with pronounced mineral notes, while Shui Jin Gui is more refined and sweetish.

A rare Wuyi oolong, differs from Shui Jin Gui with lighter leaves and floral-fruity aroma.

Price and Authenticity

Tea from the protected "Zheng Yan" zone ("True Rock Core") is valued much higher than "Ban Yan" ("Half-rock") or "Zhou Cha" ("Flatland tea"). The most prestigious and expensive is tea from specific, particularly famous gorges and places in "Zheng Yan".

Whether select buds and young leaves are used or more mature raw material.

The experience and reputation of the tea master who produced the tea significantly affects the price.

Complex, multi-stage charcoal roasting performed by an experienced master significantly increases the tea's cost.

Some connoisseurs prefer aged Shui Jin Gui, which acquires new flavor nuances over time.

Some rare varieties or blends can be very expensive.

High demand for Shui Jin Gui also affects its price.

Look for specialized tea shops with good reputations that value their customers and can provide reliable information about the tea's origin, harvest year, producer. They should also guarantee its authenticity and quality.

Suspiciously low prices are almost always a sure sign of counterfeits. Genuine Shui Jin Gui cannot be cheap. Remember, miracles don't happen.

Pay attention to the shape, color, integrity of the leaves. They should correspond to the description given above. The presence of many broken leaves, dust, foreign impurities is a sign of low quality or counterfeiting.

Dry tea should have a rich, complex aroma with characteristic notes of roasting, dried fruits, spices. Avoid tea with weak, unexpressive or foreign smells. Artificial flavoring, sometimes used by unscrupulous sellers, usually betrays itself with an overly sharp, unnatural smell.

The liquor color should be from dark amber to reddish-brown, transparent, with an oily sheen. The spent leaves should consist of whole, elastic leaves of dark brown color.

Due to limited production volume and high demand, tea from this zone is most often counterfeited.