Shui Xian is a cultivar of camellia sinensis as well as an oolong tea traditionally from the Wuyi Mountains in Fujian, China. The infused color is a deep amber which is characteristic for many other Wuyi oolong teas. This tea is also grown in Taiwan.
It brews to a dark brown color and has a peachy-honey taste with a slight mineral-rock flavor.
Steep temperature: 90°C/195°F
Steep time: 4-5 min.
Focus, Energy, Weight loss, Speciality
Extracts in oolong tea burn up fat and provide endurance. Excess fat contributes to chronic conditions like diabetes, cardiovascular disease and cancer. The antioxidants in oolong tea boost metabolism up to two hours after drinking it. Fat is burned as fuel during a metabolism boost, providing muscle endurance. Scientific speculation says that regular green tea consumption lowers the risk of metabolic syndrome, which can cause diabetes, stroke and artery disease.