2026 First Prize Shui Xian （一等奖水仙）
Tea Profile
Type: Wuyi Yancha (Rock Tea)
Location: Shui Lian Dong 水帘洞, Wuyishan National Park, Fujian, China
Growing Area: Zhengyan, Wuyishan core rock tea area
Harvest Date: May 2026
Cultivar: Shui Xian 水仙
Age of Tea Bushes: Approx 50 years
Roasting Level: Medium-light roast 中轻火, Three times roasting
Award: First Prize, 2026 Wuyishan Spring Tea Competition
The Story of This Tea
Every year, we begin processing Wuyi Rock Tea at the end of April, with production continuing until the middle or latter part of May. In mid-July, the Wuyishan Tea Bureau holds its annual Spring Tea Competition, bringing together teas produced during that year's spring harvest for professional evaluation.
This 2026 Shui Xian from Shui Lian Dong was awarded First Prize (Grand Prize) in this year's Spring Tea Competition.
Of course, winning first prize does not mean that a tea is somehow magical. Rather, the award recognises the quality of the raw material and the high standard of craftsmanship behind its production. For us, what truly matters is always the quality that can be experienced in the cup.
Personally, I consider this an outstanding Shui Xian. It is the kind of tea where, once brewed, simply lifting the lid allows you to immediately appreciate its exceptional quality.
This tea comes from the core Zhengyan area of Wuyishan, where the garden soil consists of the characteristic sandstone and gravel formations of the region. Tea bushes growing in this distinctive geological environment develop a clear and distinctive sense of terroir.
This Shui Xian expresses its natural varietal character beautifully, accompanied by an elegant orchid fragrance. The tea liquor is rich, full-bodied and smooth, with excellent depth and complexity. Around the fifth infusion, distinct woody notes gradually emerge, adding another dimension to its flavour profile.
The tea bushes are nearly 50 years old, and the tea has now undergone three charcoal-roasting sessions, resulting in an overall medium-light roast. This roasting level preserves the Shui Xian cultivar's distinctive and elegant floral character while giving the liquor sufficient body, structure and maturity.
Another outstanding feature of this tea is its remarkable endurance through multiple infusions. It maintains a consistent and lasting presence throughout the brewing process. Even after ten infusions, the flavour remains strong and concentrated, with a distinct rock-candy sweetness still present in the liquor.
As the infusions progress, its Yan Yun (rock character) becomes increasingly pronounced and lingering. The charcoal-roasted aroma is beautifully integrated with the tea's natural fragrance and flavour, creating a harmonious and well-balanced experience.
This is exactly the kind of tea I particularly enjoy drinking slowly on a cold winter's day. Its rich liquor, warm charcoal-roasted aroma and lingering sweetness bring a wonderful sense of warmth and comfort.
This is a classic Zhengyan Shui Xian, expressing a deep, delicate and exceptionally long-lasting rock character.
Aroma and Flavour
This Shui Xian demonstrates why the cultivar has become one of the benchmarks of Wuyi Rock Tea. From the first infusion, it releases layers of floral sweetness, with orchid and magnolia rising clearly from the cup. Honeyed sweetness and lightly toasted wood sit underneath the flowers, while the liquor carries the mineral depth and structure of its Zhengyan origin.
The floral character fills the mouth rather than remaining only in the aroma. The liquor is clear yet substantial, silky in texture and full-bodied without any green sharpness. Through successive infusions, the fragrance remains persistent, gradually revealing a deeper mineral sweetness and the lingering rock charm known as yanyun 岩韵.
- Aroma: Rich orchid, magnolia, honey and toasted wood
- Flavour: Floral and sweet, with smooth minerality, full body and no green sharpness
- Texture: Silky, rounded, rich and satisfyingly substantial
- Aftertaste: Lingering orchid fragrance, clean mineral sweetness and persistent yanyun 岩韵
- Steeping Endurance: 10–12 infusions with strong persistence through the session
Brewing Guidelines
Gong Fu Style
- Teaware: Zhuni 朱泥 or Hongni 红泥 Yixing teapot, or porcelain gaiwan
- Ratio: 6–7 g per 100 ml water
- Water: 95–100 °C, ideally soft spring water
- Infusions: Quick rinse; begin with 5–8 seconds for the first three infusions and gradually extend from the fourth infusion onwards
Western Style
- Teaware: Porcelain or glass teapot
- Ratio: 3–4 g per 250 ml water
- Water: Around 95 °C
- Steeping: 2–3 minutes for the first infusion; resteep 2–3 times, adding approximately 30 seconds each time
Why Choose This Tea
This 2026 Shui Lian Dong Shui Xian has been recognised by a professional panel of tea experts, receiving First Prize in the Wuyishan Spring Tea Competition. The award reflects the combination of high-quality raw material and highly accomplished processing, but the tea’s character in the cup remains the most important reason to experience it.
I particularly recommend tasting it alongside our Wusan Di high-mountain Shui Xian. Comparing these two teas side by side offers a wonderful opportunity to better understand the differences between high-mountain character and Zhengyan rock character. It also allows you to explore how the age of the tea bushes influences the flavour, texture and overall character of the tea liquor.
You can also compare our lightly roasted and medium-light roasted Shui Xian to discover how different roasting levels influence the aroma, body, sweetness and overall character of the tea.
For anyone who genuinely wants to deepen their understanding of Wuyi Shui Xian, this kind of comparative tasting can be an especially interesting and rewarding experience.
