Thanks to Tien who gave me some shui xian to try side by side with my da hong pao.
They look so similar that the different gaiwans are my only way (well aside from taste) that I can tell them apart. Actually the first brew tasted pretty much the same too.
Overall this was very smooth, with a strong floral flavour (it is named from a flower). This would be my perfect daily drinker as it has the floral component of greener oolongs, but also the earthier notes from more roasted oolongs. Can't wait to try this in my yixing to see if it taste any different.
Definitely more mineral tasting than the above, with sour notes coming through the later steepings too. This one is tricker to brew right as well, which I need lot more practice on.
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