Ba Xian (Eight Immortals)

Organic Rock Wulong 2020

Signature rich and deep floral aroma that lingers and full flavor. Lightly roasted in a brief traditional charcoal finishing roast to develop sweetness while retaining floral aromatics. Great for tea drinkers looking for a strong flavor and high aroma in a reasonably priced rock wulong.

Clear selection

Tea Origin
Wuyishan City, Fujian Province, China

Tea Bush
Qian Li Xiang

Tea Master
Liu Dexi

Harvest Time
Late April

Picking Standard
Zhong kai mian

This certified organic tea has a strong sweet fragrance that fills the room when brewed. The mineral-rich soil of the volcanic Wuyi Mountains also lends a delicate and building mineral sweetness that creeps below its naturally rich and deep floral aroma. Lightly roasted in a brief traditional charcoal finishing roast to develop sweetness while retaining floral aromatics. Great for tea drinkers looking for a strong full flavor and high aroma in a reasonably priced rock wulong.

Eight Immortals is known for having a concentrated aroma and a body of sharper, heavier flavors, reminiscent of a Dan Cong wulong.

Roasting Eight Immortals wulong to perfection

A man leaning over a large woven basket to stir the large pile of leaves inside with both hands. Several other baskets surround him.
Mr. Liu mixing baskets of wulong by hand intermittently throughout their slow hours-long charcoal roasting.

The Qian Li Xiang tea bush cultivar used to make Eight Immortals produces thin leaves with a particularly high aroma. In processing this wulong, the tea makers take care to preserve as much of this distinctive aroma as possible.

Once the tea has been oxidized, it’s quickly dried into unfinished mao cha by oven roast for about 50 minutes. Oven roasting preserves aromas better than charcoal roasting. However, traditional charcoal roasting develops a wulong’s sweetness and depth of flavor. For Eight Immortals, tea makers strike a balance between the two by finishing the tea with two very short and low-temperature charcoal roasts.

For Ba Xian, each charcoal roast lasts only about 4 hours at a low temperature of about 40°C (104°F). The tea leaves are then allowed to rest, dissipating some of the smokiness from the charcoal and letting the effects of the roast permeate to the center of the whole leaf. The second short charcoal roast is done 20 days later to finish the tea. The result is a well-developed flavorful rock wulong with a well-preserved and powerful aroma.

Excellence in organic gardening practices

Eight Immortals garden and factory
Eight Immortals organic tea garden and factory.

Our Ba Xian (Eight Immortals) rock wulong comes from a certified organic tea garden in Wuyishan. Tea master Liu Dexi’s garden is certified to meet highest level requirements for Chinese national organic agricultural standards. No pesticides, herbicides, or artificial fertilizers are ever used. It’s weeded by hand and naturally fertilized with fermented rapeseed paste (a byproduct of making canola oil) and goat manure.

Origins outside of Wuyishan

In the 1980s, tea producers transplanted the Qian Li Xiang bush from Zhao An City in Fujian Province to cultivate it in the foothills of Wuyishan. In the decades since, Eight Immortals’ rich aroma and excellent character has made it one of the most popular non-local bushes used to make Wuyi rock tea.

No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.

 

Ba Xian (Eight Immortals) 2020 brewing guidelines

5 grams (2.5 Tb) tea

12 oz 100°C (212ºF) water

3 min. first infusion

At least 4 infusions: 3, 3, 5, 8 minutes