Wuyi Rock Oolong Narcissus (Shui Xian)
Narcissus (Shui Xian) is the bush varietal of the Wuyi rock oolong. It has long twisted dark brown dry leave, and has a very fragrant and fruity taste. 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 clear, amber liquor, natural narcissus fragrance, a hint of roasted almond and peach, slightly smokiness, creamy texture, with a slightly sweet finish.
Wuyi rock oolong (Yan Cha in Chinese) is produced in Wuyi mountain region 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 the rocky cliffs grow tea. There is a Chinese saying, "Every cliff has tea bushes. If there is no cliff, there are no tea bushes." The real rock oolong from the rocky cliffs is known for its unique character, referred to as "yan gu hua xiang", which translates as "rock bone, floral fragrance".
Owing to its soil, as well as the spring water that flows year round from the cliffs above, this tea is especially rich in minerals, especially potassium and manganese. Wuyi rock oolong has many different sub-varietals and each tea is named for its specific tea bush varietal. These tea bushes are indigenous to this region and do not grow anywhere else in the world. Wuyi rock oolong is usually harvested in the late spring, then traditionally charcoal-fired, either over medium or heavy heat over the course of several months throughout the summer. This long roasting process makes the tea more complex and a deeper flavor that elimilates the bitterness in the tea. Rock oolong is semi-oxidized, about 50-80%, depending on the tea master's preference.
Newly harvested rock oolong teas are preferably stored for up to six months before consumption. The purpose is to gain a richer flavor and allow for a mellow and smooth finish. Setting the tea aside also reduces the amount of "fire" in the tea from the charcoal roasting.
Origin: Wuyi Mountain region, Fujian province, China
Harvest: May 2015, traditionally moderately fired over charcoal
Caffeine level: Medium
Packaging: We use the highest quality resealable foil pouches on the market to completely block light and moisture, ensuring that the tea retains maximum freshness. Also the resealable pouch is not only convenient, but saves you from purchasing additional tea tins.
Very fragrant, a natural taste of narcissus and vanilla, slightly smokiness, a hint of roasted almond and peach, full bodied, creamy texture.
210oF, 4 grams (2 tbsp) for 6-8 ounces of spring/filtered water, adjust to taste, 1 minute, 5 steepings. Quickly rinse the tea and discard the liquor before first brewing. We advise against the use of tap water as well as purified water.
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 7 grams (2 rounded 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 and also rinse the tea before the first brewing. The recommended brewing time is 10s,10s,15s,15s, 20s. You may add 5 or 10 seconds steeping time for each subsequent infusions.
Please click here for more detailed Gongfu brewing instructions.