EN
Shui Xian, which translates as "Narcissus" or "Water Immortal," is a classic Wuyi oolong of moderate oxidation with a strong final roast. Despite the roasting, a good Shui Xian keeps a bright flavor and aroma profile with a floral range.
This is a "rock" tea: it combines the warm spiciness and woody tones of the roast with floral and berry nuances. The leaf is large and whole, neatly twisted into strands in brown shades.
Characteristics
- Type: dark oolong (Wuyi rock tea)
- Cultivar: Shui Xian
- Region: Wuyi Mountains, northern Fujian
- Processing: moderate oxidation, strong roast
- Shape: large whole leaves twisted into strands
- Flavor: bright, dense, juicy, slightly sweet, with a berry tartness
- Sold: loose, by weight
Aroma and Taste
Dry leaf. Deep, warm, spicy-floral, with a hint of fruit.
Infusion. Clear amber-red. The bouquet is balanced and soft: flowers and fruit, spices, berries, delicate sponge cake and a light woody tone.
Aftertaste. Long, resonant, soft and refreshing, with a bright berry tartness.
Why You'll Love It
An elegant, friendly oolong for those who value rock teas not only for their strength but also for their floral delicacy. It refreshes the senses, gives energy and eases tension and tiredness. It is best for unhurried tea sessions in the second half of the day and on weekends, though it is also fitting in the morning. It likes careful, unhurried brewing.
How to Brew
Gongfu brewing:
- Teaware: clay for Wuyi oolongs, ceramic or porcelain
- Water: 93–95 °C
- Ratio: 5–7 g per 100 ml of water
- The tea opens up well over 6–8 infusions
Western-style brewing:
- When brewing in a teapot, use about 5 g per 500 ml of water at 93–95 °C
- Steep for 3–4 min, then pour off the infusion so the tea doesn't oversteep
Storage
Store the tea in a dry, cool place in a tightly closed container, away from direct light and foreign odors.