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Commodity: Shui Xian Wuyi Yancha Tian Xin Yan |
| Synonyms: Wuyi Shuixian Rock Oolong | |
| Art.No: WYA24 | |
| Place of Origin: Wuyi, Fujian | |
| Supply Capacity: 38KG | |
| Shelf Life: Three Years | |
| Packaging: 25kgs/ carton, aluminum foil bag inside, more packaging options available upon your request |
| Storage: Stored in a well-closed container away from moisture and light >Learn More< |
| Shipping&Payment: |
| 1) For orders above USD3000, pls contact us for details. |
| 2) For tea shops, tea houses or any trial orders below USD 3000: |
| Oversea Door to Door Wholesale Service is Available!>See Detail< |
More Information: |
| Certification: | - |
| Tea Varietal: | Wuyi Shui Xian Cultivar >Learn More< |
| Harvest Time: | Late April |
| Production Methods: | Orthodox (plucking-sun withering-room withering-bruising in bamboo trays-wok frying-roasting-rolling-cooling-packing) |
| Introduction: | Shui Xian is a delicious Oolong tea with a flowery aroma. It originates from Wuyi mountain, Fujian Province, China. The mountain is one of the most famous mountains for producing great quality Oolong tea in China. During the Qing dynasty (1644-1911) a new variety of Yancha was discovered when oolong tea was made from the leaves of an old tea bush discovered near the mouth of a cave dedicated to the Immortals of Daoism. The tea was found to have an unique flavor and healing properties (specifically in purging the body of heat and poisons). The name "Shui Xian" is often translated as "Narcissus" or "Water Sprite",but, in fact, in the local dialect the word for "praying" sounds like the word "shui" (pronounced "shwee"), which means water. The real meaning of this famous tea's name, then, is "Praying to the Immortals" - in honor of the place where it was discovered - a place where the people prayed to the Immortals. The heavily roasted Shui Xian tea was made of the tealeaves harvested from Tian Xin Yan, a famous area of Zhengyan. It tastes smooth, complex with an amazing fruity and flowery aroma and some chocolate-toffee notes. |
| Preparation Methods: | 1. Put 5g Wuyi Yancha (Wuyi Rock Tea) into a 100ml ceramic tureen (Gaiwan)
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| Flavor \taste note: | Rich, mellow and complex with intricate notes of fragrant wood, gentle mineral oil, rose petal and peach leaf. |
| Dried leaves: | Tight bar shaped tea leaves in black |
| Liquor: | Light amber |
| Brewed Tealeaves: | Elastic tealeaves in green and red color |
| More Photos: |
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