WUYI IN 100G
Floral Shuixian Rock Tea
FLORAL SHUI XIAN 100GThe mellow of Shuixian, the quiet of orchid — gentle, and sure of itself.
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- Name
- Floral Shuixian Rock Tea · FLORAL SHUI XIAN 100G
- Series
- WUYI IN 100G
- Type
- Rock tea
- Aroma
- The dry leaf is a clean, sweet orchid fragrance, not as sharp as Rougui, more like a white magnolia just opened in a morning garden, drifting over slowly. By the third infusion the fragrance has sunk into the liquor, no longer on the surface, become part of the tea itself.
- Taste
- Soft and smooth on entry, mellow without being heavy, without the weighty rock bone of Da Hong Pao. The returning sweetness is clean and decisive, leaving no stray flavours. Good in winter — one bowl and the whole stomach warms.
- Spec
- 100g tin
- Origin
- Fujian · Wuyi Mountains
- Price
- $19.9 (100g tin · price as shown in the boutique)
TASTING
The dry leaf is a clean, sweet orchid fragrance, not as sharp as Rougui, more like a white magnolia just opened in a morning garden, drifting over slowly. By the third infusion the fragrance has sunk into the liquor, no longer on the surface, become part of the tea itself.
Soft and smooth on entry, mellow without being heavy, without the weighty rock bone of Da Hong Pao. The returning sweetness is clean and decisive, leaving no stray flavours. Good in winter — one bowl and the whole stomach warms.
Shuixian is prized for its mellow fullness; this one, on a smooth, mellow base, lets a long, hidden floral fragrance through, soft on entry with a clean finish. Suited to everyday drinking and to serving guests — the gentlest, most composed cup is often the one that stays longest.
OUR CHOICE
Why we chose this one
Shuixian is the mildest, most generous cultivar among Wuyi rock teas. For this one we use the floral-Shuixian method: the roast is pulled back to the lightest, so the mellow, smooth base of Shuixian shows through, and that long, hidden floral note is held up. It does not cut in; but after all the Rougui and Da Hong Pao have had their say, this cup will make you pause — because it is gentle, it stays the longest.
The dry leaf is a clean, sweet orchid fragrance, not as sharp as Rougui, more like a white magnolia just opened in a morning garden, drifting over slowly. By the third infusion the fragrance has sunk into the liquor, no longer on the surface, become part of the tea itself.
Soft and smooth on entry, mellow without being heavy, without the weighty rock bone of Da Hong Pao. The returning sweetness is clean and decisive, leaving no stray flavours. Good in winter — one bowl and the whole stomach warms.
SPECIFICATION
- Type
- Rock tea
- Spec
- 100g tin
- Terroir
- Fujian · Wuyi Mountains
- Craft
- Traditional charcoal roasting; the fire reaches within and the aroma stays steady.
- Water temperature
- 100°C boiling water
- Brewing
- Brew with boiling water; pour off the first two infusions at once, then add 5–10 seconds to each. We suggest a white porcelain gaiwan, 110ml, with 5g of leaf.
CARE
Seal away from light and keep in a cool, dry place; once opened, drink soon to enjoy it at its best.
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