Wu Yi Rock Tea

Premium Shui Xian

Wu Yi Rock Tea - Premium Shui Xian

Type: Oolong Tea
Origin: Fujian Province, China
Harvest: Spring, 2009
Tea leaves: 3 slightly open leaves
Taste: Deeply oxidized, full bodied, roasted rice flavour with a vivid, smooth and sweet taste.

Price: ￡3.20 – 50grams

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Wu Yi Rock Tea - Premium Shui Xian is an Oolong tea and belongs to the family of Wuyi Yen Cha (Wuyi Rock Tea, grown in between the rocks) and is related to the Phoenix Mountain Oolongs which are famous for their unparallel fragrance.. Wu Yi Rock Tea - Premium Shui Xian originated in the Wuyi area of Fujian Province, China which was the first place to produce Oolong tea.

The processes of producing Wuyi Oolong tea is extremely labour and time consuming. It begins from picking the branch's first three or four leaves and then it undergoes sun wilting, room wilting, shacking, dehydrating, roasting, rolling (the leafs are hand-rolled into a shape said to resemble a frog's leg) and cooling. This process is repeated over and over again and takes days to process. Wu Yi Rock Tea - Premium Shui Xian Oolong is famous for its orchid and fruity fragrance. Shui Xian (Narcissus) is named as its wonderful floral aroma reminiscent of blooming narcissus flowers and it becomes even more aromatic after aging. Wu Yi Rock Tea - Premium Shui Xian is a mild and complex rock tea.

Wu Yi Rock Tea - Premium Shui Xian's murky dark green leaves give off an exquisite lacquered fragrance that complements the tea's sweetness. The ephemeral narcissus aroma is purely an artifact of the tea’s cultivation and processing. Once the Wu Yi Rock Tea - Premium Shui Xian has been brewed it's liquor is of a glowing scorched-orange honey colour. It's taste is a deeply oxidized, full bodied, roasted rice flavour with a vivid, smooth and sweet taste. As you drink (and re-infuse these leaves a few times,) a tantalizing sweetness emerges and the taste gains complexity. A good start for new Wu Yi Rock Oolong tea drinkers.

How to brew

Use freshly drawn cold water
Boil water & allow to cool for 4 to 5 minutes to about 80℃
Use 3g tea leaves in a 350ml cup
Steep for 1 to 2 minutes (or to your taste)
Infusions: at least 3 times – don't remove the leaves from the mug, as once the water level is low, simply add more water and keep going until the flavour of the tea is gone
Brewing vessel: Glass cup, gaiwan, glass or porcelain pot