Award-winning Floral Shui Xian Wuyi Rock Oolong Tea Zhen Yan Narcissus
Wuyi rock oolong, Yan Cha in Chinese, is produced in the Wuyi mountain prefecture of Fujian province, China. The Wuyi mountain area has been listed as a UNESCO World Heritage Site for its abundance of species and rich history. Wuyi rock oolong tea is so named because of its geographic characteristics, and almost all of its rocky cliffs grow tea.
This tea is from master Liu's family garden at Shui Lian Dong (water cave) that the tea won Bronze medal in the September Spring Loose Leaf 2017 Global Tea Competition for the dark oolong category. Shui Lian Dong micro-lot is in the core producing areas of the Wuyi mountain, which locals call it Zhen Yan, meaning the true rocks/cliffs. It was harvested in May 2022 and was moderately roasted over charcoal. Tea master Liu's father was one of the several tea roasting masters in the famed state-owned Wuyi Yan Cha factory in the late 1970s to early 20s. Master Liu learned the skills from his father and has been making tea for over 25 years.
This tea is very floral and fruity, full-bodied with mineral texture. It has hints of roasted almond, peach, apricot and pear. It is overall a well-balanced tea with aroma, color, taste, and mouthfeel. A delicious tea you don't want to miss.
Each small pack weights 8.3g of loose leaf tea.
Origin: Wuyi Mountains, Fujian province, China
Harvest: May 2022
Roasting level: Charcoal-fired completed in Oct 2022
This tea is very floral and fruity, with intense natural narcissus like perfume fragrance. It has hints of roasted almond, peach, apricot and pear. It has well-rounded flavor profile, has clear amber liquor and creamy texture.
210oF, 4 grams ( 2 tbsp) for 6 oz of spring water, adjust to taste, 0.5-1 minute, 6 steepings. We advise against the use of tap water as well as purified water. Also suggest to use porcelain or clay teapot instead of glass tea pot.
Gongfu brewing guide:
It is recommend to use the Gongfu brewing method in order to get the most out of the tea.
Use a gaiwan or Yixing clay pot to get the most out of the tea, a pack (8.3g) of dry leaves for 120 ml (3.4 oz) of water. When using gongfu brewing method, it is essential to warm up the brewing vessel so that the water temperature will not drop significantly before brewing. The recommended brewing time is 10s, 10s, 15s, 20s, 20s. You may add 5 or 10 seconds steeping time for each subsequent infusions.
Please click here for more detailed Gongfu brewing instructions.