Shui Xian - Floral Style 花香水仙 (2025)
Tea Profile
Type: Wuyi Yancha (Rock Tea)
Location: Qing Shi Yan (青狮岩), Wuyishan National Park, Fujian, China
Altitude: Zhengyan area
Harvest Date: May 2025
Cultivar: Shui Xian (水仙)
Age of Tea Bushes: 30 to 40 years
Roasting Level: Medium roast (中火, Zhong Huo)
The Story of This Tea
In Wuyishan, most Shui Xian bushes are around thirty to forty years old. During the 1980s, tea was not as popular as it is today, and farmers sold fresh leaves directly to state-owned enterprises. Because Shui Xian had a high yield and reliable quality, almost everyone planted this cultivar. Its leaves are plump and fragrant, with the unmistakable "orchid aroma" that has made it a local favourite.
This tea is what we call our "housekeeping tea". The tea every family in Wuyishan keeps at home. The batch from Qing Shi Yan is a classic example of high-quality Shui Xian. Fully oxidised and roasted to a balanced medium level, it expresses its floral nature without greenness. The liquor is bright and mineral-rich, smooth yet strong, and unmistakably Wuyi in character.
Aroma and Flavour
This Shui Xian shows why the variety has become a benchmark for Wuyi Rock Tea lovers. From the first pour, it releases layers of floral sweetness that fill the mouth and linger long after drinking. It is elegant, grounded, and deeply mineral, the very definition of rock charm.
- Aroma: Rich orchid, magnolia, honey, and toasted wood
- Flavor: Floral-sweet, smooth minerality, no green sharpness, full-bodied
- Texture: Silky and rounded, with a satisfying weight
- Aftertaste: Lingering orchid fragrance and clean mineral yun
- Steeping Endurance: 8 to 10 infusions
Brewing Guidelines
Gong Fu Style
- Teaware: Zhuni 朱泥 or Hongni 红泥 Yixing teapot, or porcelain gaiwan
- Ratio: 6 to 7 g per 100 ml water
- Water: 95 to 100°C, ideally soft spring water
- Infusions: Quick rinse, then 5 to 8 seconds for the first three steeps; extend gradually from the fourth infusion
Western Style
- Teaware: Porcelain or glass teapot
- Ratio: 3 to 4 g per 250 ml water
- Water: About 95°C
- Steeping: 2 to 3 minutes for the first infusion; re-steep 2 to 3 times, adding 30 seconds each time
Why Choose This Tea
Our Floral Shui Xian from Qing Shi Yan is a true expression of Zhengyan terroir. Floral, mineral, and long-lasting. It represents the classic balance of Wuyi Rock Tea, offering pure aroma and strong endurance in the cup. If you wish to understand the essence of the Shui Xian cultivar, this is the tea to start with. Try it alongside our Wu Sandi High Mountain Shui Xian to experience the contrast between the deep rock rhyme (岩韵) and the high mountain charm (高山韵).