Shui Jing Gui is one of the four famous Wu Yi Bushes and a definitive experience of Wu Yi tea. The dried leaves are an emerald black with shades of green, brown and red and occasional flashes of white. The leaves are tight and curly. They feel delicate to the touch and smell lightly roasted. The tea liquor is initially bright dark orange followed by a translucent yellow. A prominent feature of Golden Turtle, in contrast to many other Wuyi teas, is the distinct fragrance of winter plum blossoms (梅花). In China this quality is highly praised and romanticised.

The tea is characteristically strong, smooth, lively and very rocky and it needs careful brewing and timing to bring out its superb qualities.

Seasoned Wu Yi tea connoisseurs start with a one minute brew time and increase accordingly. This gives a very powerful brew and brings out the full spectrum of aromas. 

For less seasoned pallets follow the brewing instructions below.

50% leaves in the container (1g tea 20-25ml water)

The first pao (the first pot/gaiwan) must be above 98 degrees Celsius and brewed for a short time (about 15 seconds), then 25s, 40s, 60s, 90s, 120s etc. After the 3rd pao, a good measure is to aim for subsequent paos to be very similar in colour to the 3rd pao.