This tea sample is Shui Xian (Narcissus) oolong, a premium Wuyi Rock Tea (Yancha) variety originating from the indigenous tea cultivars of Wuyi Mountain in Fujian Province, China.

Characteristics

• Cultivated on the mineral-rich rocky cliffs of Wuyi Mountain, the tea develops its distinctive "rock essence" (Yan Yun) — a signature mineral complexity unique to Wuyi Rock Teas.
• Grown in high-altitude tea gardens (elevation: 800+ meters) with limited annual production (<30 kg), making it a rare and precious commodity.
• Hand-picked with precision, selecting only the finest tender shoots (one bud with three leaves) to maintain exceptional quality.
• The processed leaves exhibit a glossy, jet-black appearance with tightly rolled strands, emitting a subtle yet captivating aroma reminiscent of misty rocky valleys.
• When brewed, the tea leaves unfurl into full, robust shapes, and the tea liquor reveals an amber hue with a silky-smooth texture.

Flavor

• The tea offers a balanced taste and smooth texture, embodying the Chinese tea philosophy of "the flavor of no flavor."
• Its aroma is understated and subtle, like the scent of rocky valleys, leaving a lasting impression.
• After drinking, the tea leaves a long-lasting, serene, and profound aftertaste.
• It provides an elevated enjoyment, akin to savoring an upgraded and higher-quality version of your favorite food, modest yet captivating, with a lingering sense of satisfaction and tranquility.

Gongfu Tea Brewing Guide

(Traditional Method)

Tips: Tea masters recommend steeping times based on each tea's unique flavor, starting the timer after pouring the water.

Common Brewing Guide

(Easy Everyday Preparation)

Tips: You can adjust the steeping time or leaf-to-water ratio to suit your taste—shorten the infusion for a lighter brew or extend it for a stronger one.