is an exceptional rock tea. 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.
Tea production in Wuyi has a thousand year of tradition and the historical knowledge about the art of tea
is passed down from generation to generation. This special type of tea is usually grown by family runned tea farms and thanks centuries old knowledge
processed into a Oolong of it’s own class. So it’s no surprise that the producer recently won the first place with a Rou Gui
and the second place with Shui Xian in the Wuyi Yan Cha Championship. This teas are still very traditionally produced just like in old times: 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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