Appearance & Taste
The tea leaves are long, tight and slightly twisted. The colour of it is in dark colour with glossy characterise. The tea soup is bright orange red without any impurity. Our Shui Xian tastes mellow and smooth combined with orchid flavour and has very sweet lingering aftertaste. It also has a very impressive ‘Cong’ flavour. This kind of ‘Cong’ taste, in essence, is a very rustic, comfortable and pleasant woody fragrance, feels like the aroma of new planed wood shavings. Shui Xian who can produce ‘Cong’ flavour only when its’ age is over 30 years’ old.
Adjust the amount of tea based on your own taste
Among many tea wares, we recommend you use (Yixing) Clay Teapot or Gaiwan to brew this most characteristic Chinese tea. The clay teapot used to brew Oolong tea in Gongfu style is specific tiny whose volume is normally around 100ml – 200ml. Or you can also brew it by using normal-sized 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 infusion. (Adjust 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 tea leaves, adjust by personal taste).
- Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotating it two times and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the oolong tea).
- Refill clay teapot/Gaiwan with hot water.
- Infuse tea for around 5s for the first 4 brews. After that, extend an extra 5s infusion time for the following brew.
- Pour the steeped tea into serving cup and divided into small teacups and serve.
- Repeat around 8-12 times.
Wuyi Mountain, Fujian province
The tea is produced in the Wuyi Mountain area in Fujian Province. It is cultivated in a rocky mountain area with an average altitude of more than 600 metres; the average annual precipitation is above 2,000mm and the relative humidity is 80%. The climate is mild in all seasons – the average temperature is around 18.5℃. There are a lot of small streams and much forest cover, and frequent mists. The soil is formed through the weathering of acidic rocks. Most tea plantations are located in the valleys, the small hills acting as barriers to both sunshine and wind. These conditions produce a unique oolong tea with a special flavour.
This standard Wuyi Shui Xian comes from ‘Ban Yan’ tea plantation in Wuyi Mountain. ‘Ban Yan’ tea plantation is located beyond the core scenic spot of Wuyi Mountain but still inside the scenic area. The soil type of ‘Ban Yan’ tea plantation is red siallite soil. The soil layer is relatively thin, the amount of aluminium is many, but the potassium content is extremely low. The texture of the soil is sticker and the acidity of it is high.
Three kinds of Shui Xian Tea Tree
- Ordinary Shui Xian: The age of this type of Shui Xian is within 30 years. The tea tree is not high, on the contrary, it is as short as a shrub.
- Gao Cong Shui Xian: The age of this type of Shui Xian is between 30 to 60 years. The tea tree is slightly higher than ordinary Shui Xian, almost as tall as an adult man. For this type of Shui Xian, ‘Cong’ fragrance is usually hidden behind the orchid taste.
- Lao Cong Shui Xian (Old fir Narcissus): The age of this type of Shui Xian is over 60 years old. Our Wuyi Shui Xian belongs to ‘Lao Cong’ but still not aged for over 100 years. Wuyi Shui Xian who aged more than 100 years costs much more than you can image. The tea tree is the tallest one among these three kinds of Shui Xian which can grow as high as one floor if without pruning.
Shui Xian who can produce ‘Cong’ flavour only when its’ age is over 30 years’ old. And it tastes mellower than other two.