I decided to try some Shui Hsien from my local tea shoppe over a commercial brand from Chinatown when I saw snowflakes yesterday. I drink my share of Chinese black teas like liubao,liuan,shu and one day eventually order a slab of Qian Liang. Ive never seen it said but I think Shui Hsien is fermented. The infused leaves are only comparable to other fermented teas. They look cooked or ripe. The roasted taste reminds me of a single fermented shu. Sometimes you see the term Lao Cong which means old bush to describe this tea. In other parlance it is described as a Rock oolong. It does have the long twisted dry leaf of the Rock teas. I have a wide selection of those and no taste comparison. Looks like I have something to research when the first blizzard arrives.
Jim