Award-winning Floral Shui Xian Wuyi Rock Oolong Tea Zhen Yan Narcissus 花香正岩水仙
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 has won as a Bronze medal winner in the September Spring Loose Leaf 2017 Global Tea Competition for the dark oolong category. This tea is grown in Shui Lian Dong (waterfall cave) of the core tea producing area, which locals call it Zhen Yan, meaning the true rocks/cliffs. It was harvested in May 2019 and produced by Master Liu 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. He has been making tea for over 20 years.
This tea is very floral and fruity, has hints of roasted almond, peach, apricot and pear. It is overall a well-balanced tea from dry leave, aroma, color, taste, and mouthfeel. A delicious tea you don't want to miss.
Each pack weights 8.3g of loose leaf tea.
Origin: Wuyi Mountains, Fujian province, China
Harvest: May 2019
Roasting level: Charcoal-fired completed in September 2019
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/filtered water, adjust to taste, 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 enhance the aroma and taste, usually 8 grams (3 tbsp) of dry leaves for 100 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.