Shui Xian is an exceptional rock teas. The name of the tea means “narcissus”. From this variety are many famous teas like Da Hong Pao
and Tie Luo Han bred. Of course can Shui Xian be repeatedly infused like all high-quality rock teas.
The almost inaccessible tea growing area makes industrial production virtually impossible and so this tea is still harvested by hand. The manufacturer also produces out of conviction purely biological. This is also promoted by the government since Wuyi Shan is a UNESCO World Heritage Site and it should remain like this. The Wuyi mountain range stretches at an altitude between 200 and up to 2058m and have a mild climate with an average temperature of 21°C.
Production in Wuyi has a thousand years of tradition and the historical knowledge about the art of tea is passed down from generation to generation. This especial type of tea is grown by the family of Chen Wuyi Shan and thanks centuries old knowledge processed into a Oolong class. So it’s no surprise that recently have won the first place with Rou Gui and second with Shui Xian in the Wuyi Yan Cha Championship two teas Chen family. Which it is still very traditionally produced as in the times of Lu Yu: The tea is dried in bamboo trays and withered and finally roasted over charcoal fire.
Through stronger roasting (compared with Taiwanese oolong) is this Wuyi Yan Cha durable and especially suitable for connoisseurs who prefer to store and mature special teas.
Taste: Sweet and mineral
Oxidation: approx. 55%
Origin: Water Curtain Cave, Wuyi, China
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
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