Appearance & Taste
The tea leaves of the Wuyi Hui Yuan Shui Xian are long, tight and slightly twisted. The colour is in dark but glossy. The tea soup is in bright orange without any impurity. The age of this Shui Xian tea is over 100 years old hence it has a very impressive, rich and complex “Cong” flavour. “Cong” means a very rustic, comfortable and pleasant woody fragrance, like the smell of shaving woods. Only the Shui Xian teas which are over 30 years old can be categorised in the “Cong” collection, and this century-old one is definitely one of them.
The century-old tea trees located at the bottom of the Hui Yuan Basin, soaked by rain and water for many years, the rhizomes are thick and densely covered by moss. That is also why the Hui Yuan Shui Xian has a very unique and fresh moss taste. Besides the “moss” and “cong” flavour, Hui Yuan Shui Xian also has a very delicate Wuyi “rocky” taste and fresh orchid aroma.
The unique and long-lasting orchid aroma is combined with charming and rocky “Lao Cong” taste. With just one sip of the tea, you will never ever forget the tea.
Adjust the amount of tea based on your own taste
We recommend you use (Yixing) Clay Teapot or Gaiwan to brew this gorgeous oolong tea, with a tiny volume of around 100ml – 200ml. Or you can also brew it with a normal size teapot with more tea leaves.
For simple glass vessel/teapot style:
Use 100°C hot water to infuse tea leaves for around 1-2 minutes. Re-steep for around 4-5 further infusions. (Adjustable by personal taste).
For Gongfu Style:
- Warm the Gaiwan/tiny teapot with hot water; discard the water afterward.
- Add 1g Oolong tea for every 20ml – 30ml of water (recommend 8g of tea leaves for a Gongfu brew, adjustable by personal taste).
- Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotating it twice and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the oolong tea).
- Refill the clay teapot/Gaiwan with hot water.
- Infuse the tea for around 5s for the first 4 brews. Please allow 5 more seconds’ infusion time for following brews.
- Pour the steeped tea into a serving cup (also called fair cup) and divided into small teacups before serving.
- Rebrew-able around 8-12 times.
Our premium century-old Wuyi Hui Yuan Shui Xian was produced from the Hui Yuan pit, Wuyi Mountain scenic area, Fujian province. Hui Yuan pit is one of the “Three Pits and Two Gullies” tea plantations, and also belongs to “Zheng Yan” tea plantations. Hui Yuan Pit is widely surrounded by mountains and rocks, formed into a basin. The basin has its own superior microclimate, which is humid and having plenty of rainfalls (It rains at least once a day there).
The geological layer is thick, and the soil type of the basin is purple glutenite which is the best soil for cultivating Wuyi Rocky teas. The soil layer is thick but quite loose, with a porosity of 50%, and has around 24.83% to 29.47% of gravel. It is also rich in potassium & manganese and has moderate acidity. As a result, the soil also has very good air permeability which is good for drainage. In the Hui Yuan Pit, the sunlight time is short and it’s covered by fogs all year round. Summer is short and autumn is long in the area. And in winter, the climate is warm and humid, while the spring normally comes very earlier. This forms a superior geological condition that provides all the best nutrients needed for the growth of the best Wuyi Shui Xian.