Chacodex

Shui Jin Gui

Golden Water Turtle - one of Wuyi's Four Famous Bushes, known for its bright, plum-like sweetness among rock oolongs.

Type
Oolong Tea
Origin
China · Wuyi Mountains
Oxidation
heavy
Caffeine
medium
Brew temp
95–100°C
Brew time
1–2 min
Flavor notes
plum, floral, mineral

History

Shui Jin Gui (Golden Water Turtle) is one of the Si Da Ming Cong - the 'Four Famous Bushes' of the Wuyi Mountains, alongside Da Hong Pao, Tie Luo Han, and Bai Ji Guan. Legend tells that the original bush grew on a cliff at Niulan Keng (Bull Pen Pit) and was washed down a steep slope by a landslide during a storm. A monk from a neighboring temple rescued and replanted it, sparking a territorial dispute between two temples. A magistrate eventually ruled in favor of the rescuing temple. The name 'Water Turtle' refers to the bush's journey downhill with the rainwater.

Processing

Like all Wuyi yancha (rock oolongs), Shui Jin Gui undergoes heavy oxidation (60–75%) and charcoal roasting. However, it is typically given a lighter roast than Da Hong Pao or Rou Gui, preserving more of its distinctive bright, fruity character. The leaves are long-twisted rather than ball-rolled.

Tasting Notes

Appearance

Long, twisted dark leaves with a slightly lighter color than other Wuyi rock oolongs. The liquor is a bright amber-gold - noticeably lighter and more luminous than Da Hong Pao.

Aroma

Bright and fruity with plum, green apple, and a subtle floral sweetness. Less roasty than other yancha, with a distinctly fresh, lively quality.

Taste

The brightest and most fruit-forward of the Four Famous Bushes. Plum and stone fruit dominate the palate, supported by Wuyi's signature mineral backbone. The finish is clean and sweet, with a refreshing quality unusual among rock oolongs.

Brewing Guide

Western Style

  • Leaf: 3g per 200ml
  • Water: 95–100°C (203–212°F)
  • Time: 1–2 minutes
  • Infusions: 5–7 infusions

Gongfu Style

  • Leaf: 8g per 100ml
  • Water: 100°C (212°F)
  • Time: 10s first, +5s each subsequent
  • Infusions: 7–10 infusions

Step-by-step

  1. Boiling rinse. Rinse with fully boiling water to awaken the twisted leaves. Tip: Notice the bright, fruity aroma rising from the rinse - a preview of the tea's character.
  2. Hot and fast. Use boiling water with 10-second initial infusions in gongfu style. Tip: Shui Jin Gui opens up faster than Da Hong Pao - don't over-steep early rounds.
  3. Track the fruit. The plum and stone fruit notes evolve beautifully through 7–10 infusions. Tip: Compare side-by-side with Da Hong Pao to appreciate how different the Four Famous Bushes can be.

Health Benefits

  • Rich in minerals from the Wuyi rock terroir
  • Contains antioxidants from heavy oxidation
  • Moderate caffeine for sustained energy
  • The mineral-rich character reflects the unique Wuyi soil composition
  • Traditionally believed to warm and invigorate the body

Food Pairings

  • Stone fruits - fresh plums, apricots, and nectarines
  • Light poultry dishes with fruit glazes
  • Mild, semi-soft cheeses
  • Almond and marzipan desserts
  • Dried fruit and nut mixes

Buying Guide

What to look for

  • Long, twisted dark leaves - slightly lighter than other Wuyi oolongs
  • Bright, fruity aroma with plum notes
  • The liquor should be a luminous amber-gold, lighter than Da Hong Pao
  • Look for zhengyan (core rock zone) designation

Quality indicators

  • Wuyi Mountains, Fujian origin - specifically from the inner rock zone
  • Lighter roast that preserves the fruity character
  • Hand-processed by skilled yancha makers
  • Multiple infusions maintaining the bright fruit notes

Price range: $20–40 for standard, $50–80 for zhengyan, $100+ for old-bush single-origin

Storage: Stores well for 1–3 years. Some benefit from re-roasting after a year.

Fun Facts

  • The name 'Golden Water Turtle' refers to the original bush sliding downhill in a rainstorm - like a turtle moving through water.
  • Shui Jin Gui is the most fruit-forward and 'brightest' of the Four Famous Bushes, making it a great entry point for exploring yancha.
  • A territorial dispute between two temples over the original bush was settled by a local magistrate - one of tea's earliest legal cases.
  • Despite being one of the Four Famous Bushes, it remains less well-known than Da Hong Pao.

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