Award-winning Floral Shui Xian Zhen Yan Wuyi Rock Oolong Tea Narcissus 水仙
Narcissus (Shui Xian) is the bush varietal of the Wuyi rock oolong. It has been commonly grown throughout the Wuyi mountain region since the 1970's due to the local government's advocacy and its popularity.
This tea has won as a Bronze medal winner in the September Spring Loose Leaf 2017 Global Tea Competition for the dark oolong category. It has long twisted dark brown dry leave, and has a very fragrant and fruity taste. It is grown in the core tea producing area, which locals call it Zhen Yan, meaning the true rocks/cliffs. It was harvested in May and produced by Master Liu and was moderately roasted over charcoal for several times. Tea master Liu grew up in a prominent village in Wuyi tea growing area and 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.
Origin: Wuyi Mountains, Fujian province, China
Harvest: May 2018
Roasting level: Moderately charcoal fired, completed in Oct. 2018
Health Benefits: Oolong tea has great health benefits, especially in helping weight control.
- Helps to reduce blood pressure, sugar and cholesterol
- Helps to detox the body
- Helps in weight management
- Helps in soothing stomach and digestive system
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, 1-2 minute, 4-5 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.