Tong Mu Lao Cong Shui Xian 桐木老枞水仙 (2024)
Tea Profile
Type: Black Tea (Zhengshan Xiaozhong 正山小种)
Location: Miaowan Village 庙湾村, Tongmu Guan 桐木关, Wuyishan, Fujian Province
Altitude: Around 1400 m
Cultivar: Shui Xian 水仙 (Old Bush, over 100 years)
Roasting Level: Medium roast
Environment: Natural high-mountain tea garden within Tongmu National Nature Reserve
The Story of This Tea
Tongmu Guan is known worldwide as the birthplace of black tea and the homeland of Zhengshan Xiaozhong and Jin Jun Mei. While the Qizhong (Cai Cha) variety is the most historically famous, many ancient Shui Xian trees also thrive in the region. Most of these trees are more than a century old, their roots deeply embedded in the mineral-rich soil of Wuyishan’s high mountain slopes. The tea garden for this Old Bush Shui Xian lies in Miaowan Village at about 1,400 meters above sea level, making it one of the highest tea-growing areas in Tongmu Guan. The pristine ecological conditions, clean air, and rich biodiversity nurture tea of remarkable energy and depth.
This tea was processed with traditional Wuyi techniques using a medium charcoal roast to preserve both its floral fragrance and its woody backbone. It represents the perfect balance between aroma, depth, and the signature Cong Wei (枞味), the natural aged-wood fragrance unique to old tea trees. Its character shifts beautifully through the infusions. From deep Shui Xian florality to orchid fragrance, and finally to a gentle woody richness. Each stage reveals a new layer of complexity.
Aroma and Flavour
This Old Bush Shui Xian is rich and layered, offering a journey of evolving fragrance. The tea opens with the classic Shui Xian aroma, followed by delicate floral tones, orchid sweetness, and a soft woody finish. The liquor is bright amber with a smooth, rounded body and long, cooling aftertaste. It combines elegance with power, showing both the floral charm of the cultivar and the mineral resonance of its mountain origin.
- Aroma: Strong Shui Xian fragrance, shifting to floral, orchid, and aged wood
- Flavor: Rich and evolving, combining sweetness, florality, and gentle woodiness
- Texture: Full-bodied, silky, and vibrant
- Aftertaste: Lingering floral and woody finish with refreshing coolness
- Steeping Endurance: 8–10 infusions with consistent transformation
Brewing Guidelines
Gong Fu Style
- Teaware: Zhuni 朱泥 or Hongni 红泥 Yixing teapot for depth, or porcelain gaiwan for floral clarity
- Ratio: 6–7 g per 100 ml water
- Water: 95–100 °C spring water
- Infusions: Rinse once, then brew 8–10 infusions, gradually increasing steeping time
Western Style
- Teaware: Porcelain or glazed ceramic teapot
- Ratio: 3–4 g per 250 ml water
- Water: 95 °C
- Steeping: 2–3 minutes for the first infusion. Resteep 2–3 times, extending time slightly
Why Choose This Tea
This Old Bush Shui Xian from Miaowan Village combines Wuyi craftsmanship with the vitality of Tongmu’s ancient tea trees. The result is a high-end black tea with depth, elegance, and transformation. Opening with strong Shui Xian aroma, evolving through floral and orchid notes, and settling into soft wood and Cong Wei. It is a rare tea that reflects both the heritage of Wuyishan and the living soul of its old mountain gardens.