Product Overview
Old Bush Shui Xian is a medium roast rock oolong from the protected Zheng Yan area of the Wu Yi Heritage site. It is generally agreed that trees aged more than 50-60 years produce the finest quality leaves; this tea is from a 60-year-old tree, growing in a damp valley with limited sunshine. The suitable growing conditions have produced a tender leaf with the desired woodsy, moss or wildness found in this arbor-style rock tea.
Wuyuanjian is a stream located in the north of Wuyi Mountain and the southern foot of Matouyan, with an altitude of about 342 meters. There is a stone path next to Wuyuanjian. The three large stone characters "Wuyuan Stream" on the stone wall next to the stone path are very eye-catching. The path was built in the summer of the Bingshen year during the Qianlong period of the Qing Dynasty.
Wuyuanjian is surrounded by steep rocks, with little direct sunlight. The inside of Wuyuanjian is shrouded in fog and the relative humidity is high. The soil there is mainly fine gravel soil with good permeability. As a result, the species in Wuyuanjian are lush, with many unknown wildflowers, weeds and bushes, forming a good micro-domain ecosystem. Under the unique growth environment of Wuyuanjian and the exquisite tea-making craftsmanship of the tea maker, the quality of this tea is very high.
This Shuixian tea body is quite thick. It has a very nice Cong Wei (mossy and woodsy notes) and fast sweet-back. This rich and complex roasted oolong's deep caramel-colored liquor produces a medium to full-bodied brew with a bright astringency, lingering finish, slightly sweet hints of fig, and undertones of narcissus flower. We particularly like the thick, oily texture of this tea and its balanced profile. With a smoky aroma, the tea offers distinct mineral undertones that mellow into lightly sweet and floral notes.
Brewing Guide: Add 5 grams of tea leaves to fill a teapot about one-third full and rinse the leaves briefly with 205° F hot water. Pour the rinse water out and then refill the pot with hot water and let the tea steep for about 45 seconds to 1 minute. Increase the steeping time by 10-15 seconds for each subsequent brew.