Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
水仙 Shuǐ Xiān (“Water Immortal”) 岩茶 yánchá (“cliff/rock tea”) from 武夷山 Wǔyíshān, in northern 福建 Fújiàn province, China.
Long, wide Spring-harvested leaves are twisted and baked over a series of 龍眼 lóngyǎn charcoal roasts during the late Summer months. It is then given time to breathe, allowing the roast profile to mellow. Now, several months after its production, this tea still has depth and complexity. This tea can be brewed either short or long, with the resulting liqueur becoming a delicious cornucopia of flavors, ranging from cacao nibs, roasted coffee, pipe tobacco, leather, and pine resin. The finish is a blend of the aforementioned flavors, along with emerging notes of limestone, walnut skins, and smoked dried plum (烏梅 wūméi). While the tea is dark, the feeling it leaves on the palette and within the body is uniquely sparkling, uplifting and refreshing.
Brewing Suggestions
This is a big tea, both in leaf size and in flavor. Coupled with its balanced charcoal roast, Shuǐ Xiān is a dynamic brewer. For lighter, more floral and spicy results, set 4-6 grams of tea into a 120-180 ml (~4-6 oz) Yíxìng teapot or porcelain gàiwǎn, brewed with water at a near boiling temperature (~98C/210F) for 1-1.5 minutes. For a brew with more body and greater depth of flavor, increase the brew time to 2 minutes. The longer and hotter steeping will draw out some astringency, balanced by the roast profile, the notes of warming spice, tobacco, and sweeter notes of cacao and smoked dried plum. Subsequent steepings should increase in time by a fraction of a minute.
You can expect multiple strong steeps, with flavors tapering off into sweeter and mineral-rich brews by steeping 4-5. Experiment to find your own “sweet spot” with this tea as there are a multitude of directions one can take it. Enjoy!
水仙 Shuǐ Xiān (“Water Immortal”) 岩茶 yánchá (“cliff/rock tea”) from 武夷山 Wǔyíshān, in northern 福建 Fújiàn province, China.
Long, wide Spring-harvested leaves are twisted and baked over a series of 龍眼 lóngyǎn charcoal roasts during the late Summer months. It is then given time to breathe, allowing the roast profile to mellow. Now, several months after its production, this tea still has depth and complexity. This tea can be brewed either short or long, with the resulting liqueur becoming a delicious cornucopia of flavors, ranging from cacao nibs, roasted coffee, pipe tobacco, leather, and pine resin. The finish is a blend of the aforementioned flavors, along with emerging notes of limestone, walnut skins, and smoked dried plum (烏梅 wūméi). While the tea is dark, the feeling it leaves on the palette and within the body is uniquely sparkling, uplifting and refreshing.
Brewing Suggestions
This is a big tea, both in leaf size and in flavor. Coupled with its balanced charcoal roast, Shuǐ Xiān is a dynamic brewer. For lighter, more floral and spicy results, set 4-6 grams of tea into a 120-180 ml (~4-6 oz) Yíxìng teapot or porcelain gàiwǎn, brewed with water at a near boiling temperature (~98C/210F) for 1-1.5 minutes. For a brew with more body and greater depth of flavor, increase the brew time to 2 minutes. The longer and hotter steeping will draw out some astringency, balanced by the roast profile, the notes of warming spice, tobacco, and sweeter notes of cacao and smoked dried plum. Subsequent steepings should increase in time by a fraction of a minute.
You can expect multiple strong steeps, with flavors tapering off into sweeter and mineral-rich brews by steeping 4-5. Experiment to find your own “sweet spot” with this tea as there are a multitude of directions one can take it. Enjoy!