What is Wu Yi Yan Cha?
This region is the pinnacle of Min Bei (northern Fujian) Wu Long. The mantra for Yan Cha is “rock bone and floral fragrance.”
While all Wu Longs are floral, the "rock bone" of Yan Cha refers to a highly desired "molten stone" mouth feel and long mineral finish. The leaves are heavily roasted to achieve a signature dark and bold aroma and taste.
The most prized Yan Cha comes from the UNESCO World Heritage Site, Wu Yi Shan. Within the limit of this scenic region, the terroir is called Zheng Yan (True Cliff).
Learn more about Yan Cha Wu Long with our Tea Fundamentals.
History of Shui Xian
Origin: San Yang Feng; Tian Xin Yan; Jiu Long Ke, Wu Yi Shan mountains, Fu Jian Province, China (~300-500m elevation)
Shui Xian is the Chinese name of Narcissus tazetta, commonly known as daffodil in English. Shui Xian is one of the oldest group varietals throughout southern China. It has one of the largest and thickest leaves of all Yan Cha varietals, enabling it to withstand a more thorough roasting. Shui Xian is known for its impressive soft and broad body and a substantial downward mouthfeel. In comparison to other varietals, Shui Xian has a more subdued aroma.
From Old Lao Cang Trees
Teas made from 60+-year-old Shui Xian trees, are designated as Lao Cong. They have a highly prized mossy/woodsy note called Cong Wei that connoisseurs seek after.
This award-winning Lao Cang Shui Xian tea has a full soft body, roasty floral notes, and candied aftertaste.
Share Our Passion
If you love this guided tasting, join us monthly with our Educational Tea Club! We deep dive into two teas a month over Zoom. You'll be able to participate live and ask question and taste the tea together with our community.
What You'll Need
To get the most out of this session, we advise having a gong fu brewing set up ready to brew along with. A Gai Wan, Fairness Pitcher, Strainer, and Three Sip Cup is recommended.
You can purchase a full gong fu brewing kit here.