Woody Laocong Shuixian 木质味老枞水仙 (2025)
Tea Profile
Type: Wuyi Yancha (Rock Tea)
Location: Da Shui Keng, Wuyishan, Fujian, China
Altitude: Around 800 m
Harvest Date: May 2025
Cultivar: Shui Xian 水仙
Age of Tea Bushes: About 50 years old
Roasting Level: Triple charcoal roast, medium level
The Story of This Tea
This Laocong Shui Xian comes from Da Shui Keng, a mountain hollow deep within Wuyishan where mist rolls between cliffs and bamboo groves. The Shui Xian trees here are small arborescent types (小乔木), with trunks already lignified by age. When I walk through this garden in early May, the air is still cool, and the leaves carry the scent of moss and wood. Mr Zhou and I selected this batch for its balanced maturity and purity, then roasted it three times over longan charcoal in the traditional way. Each roast brings out a richer depth, turning the natural woodiness of old Shui Xian into something round, sweet, and resonant. It is a tea made patiently, with time and flame shaping its character.
Aroma and Flavour
This Da Shui Keng Laocong Shui Xian embodies the spirit of traditional Wuyi roasting full, smooth, and deeply comforting. The aroma opens with baked wood and brown sugar, then reveals orchid and dried fruit tones. Its flavour layers sweetness over gentle minerality, with a soft woody backbone that reminds me of cedar and roasted chestnuts on a cool evening.
- Aroma: Charred wood, brown sugar, orchid, and ripe fig
- Flavor: Richly roasted with woody depth, cocoa and dried fruit sweetness, and a calm mineral base
- Texture: Round, velvety, and warming
- Aftertaste: Lingering sweetness with soft charcoal and orchid echo
- Steeping Endurance: 8–10 infusions
Brewing Guidelines
Gong Fu Style
- Teaware: Zhuni 朱泥 or Hongni 红泥 teapot to highlight roasted fragrance and smooth texture, or a porcelain gaiwan for clarity
- Ratio: 6–7 g per 100 ml water
- Water: 95–100 °C, ideally low-TDS spring or filtered soft water
- Infusions: Brief rinse, then 5–7 s for the first infusion, 8–10 s for the second, lengthen gradually thereafter
Western Style
- Teaware: Porcelain or glass teapot, or small Zisha for deeper sweetness
- Ratio: 3–4 g per 250 ml water
- Water: About 95 °C
- Steeping: 2–3 minutes for the first infusion, then re-steep once or twice, adjusting time to taste
Why Choose This Tea
Our Da Shui Keng Laocong Shui Xian is a fine expression of traditional Wuyi Rock Tea craftsmanship. From 50-year-old bushes grown in clean mountain air to three patient charcoal roastings, every stage reveals depth and care. Its flavour captures the warmth of seasoned wood, orchid sweetness, and mineral calm. An ideal choice for those who love the classic richness of authentic Wuyi Yancha and wish to buy Shui Xian online that truly reflects its origin.