Organic Rock Wulong Tea 2020
A richly floral rock wulong with an aroma reminiscent of narcissus flowers and a deep full flavor. Oven dried for a higher floral aroma and less heavy charcoal smell. The most popular local rock wulong cultivar in Wuyishan. A great tea for new rock wulong tea drinkers due to its inviting fragrance, rich taste, and relatively low price.
- Tea Origin
- Wuyishan City, Fujian Province, China
- Tea Bush
- Minbei Shuixian (Northern Fujian Narcissus)
- Tea Master
- Liu Dexi
- Harvest Time
- Late April
- Picking Standard
- Zhong kai mian
The Shuixian tea bush is believed to originated in south Wuyi, Jingyang City (originally called Shuijie County). The mother bush was found in Zhu Xian cave, pronounced “Shuixian” by Fujian’s local people. Shuixian is often called Narcissus because of its wonderful floral aroma reminiscent of blooming narcissus flowers. This bush is not locally from Wuyi Mountain, but at the end of the Qing Dynasty they began to cultivate the bush in Wuyi Mountain because of its rich flavor and nice aroma. Like Rougui, Shuixian bushes are very resilient to temperatures and easy to grow, making it an ideal bush for producing larger quantities of tea. The leaves are also very large compared to other bushes. Shuixian and Rougui are the most predominant bushes that are grown in this region. Shuixian is also added to many other types of Wuyi tea blends because of the strong flavor and aroma.
Our Premium Shuixian comes from an organic grown tea garden, near Huang Bo Creek. The average bushes that grow there are 8-20 years old. They use fermented soybean paste and goat manure purchased from north China as natural fertilizer. They remove weeds by digging them out with a hula hoe, twice a year for 1-2 months. This will ensure the weeds won’t steal the nutrition from the soil. They will dig ½ foot deep and put the fertilizer around the garden. The picking standard is “zhong kai mian” which means picking when the last tea leaf opens from the bud and is half the size of the most mature leaves of the new growth. Leaves that are too mature will not roll and twist. They only pick the top 3-4 leaves. The leaves are picked in the morning after sunrise, and brought back to the factory by tractor. The leaves are withered in the sunshine on large sheets of fabric for 2-3 hours. If it is a rainy day, they will put the fresh leaves into a long metal rolling machine for 2-3 hours, rotating the leaves 1 time every 20 minutes to naturally wither the leaves. The oxidation process will be done in the same machine, but heat is added and rolled more often to help break down the cells of the tea leaves. This happens by the leaves rubbing against one another, breaking down the edges and surfaces of the cells for about 6 hours, depending on the weather. Then the leaves are sent to a hot rolling machine, over 210 celsius to fry the leaves 7-10 minutes to stop the oxidation process and make the leaves very soft. The leaves are then kneaded in a machine, workers control the pressure of the machine to compress the leaves into their long twisted shapes. The leaves will be sent to a large oven with lots of rotating shelves that move around the leaves. After about 45 minutes- 1 hour, the wulong tea mao cha is finished. The mao cha is packed up and left to rest until the tea season is finished before sorting out the unfolded pieces and sprigs. Each day more mao cha is made, they keep track by writing down the dates on each batch of tea. They will choose the best dates as the best grades for this particular tea. The tea is sorted by hand, after which the leaves will be roasted once more to move out more moisture.
This particular rock wulong tea is not roasted above charcoal, allowing you to taste the original character of the Shuixian bush. The robust flavor fills the mouth with a lingering aftertaste. This is a great tea for new rock wulong tea drinkers due to its fragrance, rich taste and low price.
Note: This tea is Min Bei Shuixian, not to be confused with the Fenghuang Shuixian, the Dan Cong Wulong.
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.
Shuixian (Narcissus) 2020 brewing guidelines
Teaware: 12 oz. glass, porcelain or yi xing clay pot
Amount: 1 Tbs of tea leaves
Water: 212°F (boiling) filtered water
Infusion: First infusion at least 2 minutes. The leaves are good for 7 infusions.