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Wuyi Shui Xian (Narcissus) Rock Oolong

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Brief Introduction to
Wuyi Shui Xian (Narcissus) Rock Oolong


Wuyi Shui Xian tea bush is believed to originate in South Wuyi, Jing Yang City (originally called Shui Jie County). The mother bush was found in Zhu Xian cave, pronounced “Shui Xian” by Fujian’s local people. Wuyi Shui Xian is often called Narcissus because of its wonderful floral aroma reminiscent of blooming Narcissus flowers. This bush is not locally from Wuyi Mountain, but was at the end of the Qing Dynasty they began to cultivate the bush in Wuyi Mountain because of its rich flavor and nice aroma. Like Rou Gui, Shui Xian bushes are very resilient to temperatures and easy to grow, making it an ideal bush for producing larger quantities of tea. The leaves are also very large compared to other bushes. Shui Xian and Rou Gui are the most predominant bushes that are grown in this region. Shui Xian is also added to many other types of Wuyi tea blends because of the strong flavor and aroma.

Our Wuyi Shui Xian comes from an organic grown tea garden, near Huang Bo Creek. The average bushes that grow there are 8-20 years old. They use fermented soybean paste and goat manure purchased from north China as natural fertilizer.  They remove weeds by digging them out with a hula hoe, twice a year for 1-2 months. This will ensure the weeds won’t steal the nutrition from the soil. They will dig ½ foot deep and put the fertilizer around the garden. Leaves that are too mature will not roll and twist. They only pick the top 3-4 leaves. The leaves are picked in the morning after sunrise, and brought back to the factory by tractor. The leaves are withered in the sunshine on large sheets of fabric for 2-3 hours. If it is a rainy day, they will put the fresh leaves into a long metal rolling machine for 2-3 hours, rotating the leaves 1 time every 20 minutes to naturally wither the leaves. The oxidation process will be done in the same machine, but heat is added and rolled more often to help break down the cells of the tea leaves. This happens by the leaves rubbing against one another, breaking down the edges and surfaces of the cells for about 6 hours, depending on the weather. Then the leaves are sent to a hot rolling machine, over 210 celsius to fry the leaves 7-10 minutes to stop the oxidation process and make the leaves very soft. The leaves are then kneaded in a machine, workers control the pressure of the machine to compress the leaves into their long twisted shapes. The leaves will be sent to a large oven with lots of rotating shelves that move around the leaves. After about 45 minutes- 1 hour, the wulong tea mao cha is finished. The mao cha is packed up and left to rest until the tea season is finished before sorting out the unfolded pieces and sprigs. Each day more mao cha is made, they keep track by writing down the dates on each batch of tea. They will choose the best dates as the best grades for this particular tea. The tea is sorted by hand, after which the leaves will be roasted once more to move out more moisture.

This particular rock wulong tea is not roasted above charcoal, allowing you to taste the original character of the Shui Xian bush. The robust flavor fills the mouth with a lingering aftertaste. This is a great tea for new rock wulong tea drinkers due to its fragrance, rich taste and affordable price.

make the perfect cup of
Wuyi Shui Xian (Narcissus) Rock Oolong

    • Teaware
    • icon-brewing-guidelines-teapot
    • Gaiwan (Bowl), Porcelain Pot, Yixing Pot
    • Leaves
    • icon-brewing-guidelines-leaf
    • Half of the capacity
    • Water
    • icon-brewing-guidelines-water
    • Filtered (Spring) Water
    • Fire
    • icon-brewing-guidelines-fire
    • 100°C | 212°F
    • Time
    • icon-brewing-guidelines-clock
    • 5-8 SEC for 1st infusion; add 5-8 SEC for subsequent infusions
    • Infusion
    • icon-brewing-guidelines-infusion
    • 6-7 infusions

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Wuyi Shui Xian (Narcissus) Rock Oolong


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