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High-Fire Shui Xian

This Shui Xian is the newest in our line of high fire Yan Cha. Like its sibling, the High Fire Da Hong Pao, it has been roasted four times to achieve a round and full-bodied drinking experience. The leaves are black and uniform in appearance, suggesting notes one would typically expect from this type of tea: a deep chocolate fragrance combined with flame-kissed wood reminiscent of large oak barrels. Hints of ash, toffee, and toasted walnut complete the bouquet of warm aromas, giving a deep sense of comfort that takes one back to a lounge with shelves of books lining its walls, thick carpets, and a hearth whose dying cinders provide a fleeting glow as darkness beckons. This tea feels rich and heavy in the mouth, grounding you in the here and now of every sip.

Written by Sigi

 

  • ORIGIN:  Dashuikeng, Wuyishan, Nanping, Fujian, China
  • MEANING:  Water sprite (shui xian)
  • CULTIVAR:  Shui Xian
  • HARVEST TIME:  3 May 2024
  • ROASTING:  Four times, most recently January 2025
  • TASTE:  Oak, toasted walnut, dark chocolate
1
$15.00

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 45, 60, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.

Additional Information

Authentic Wuyi Yan Cha is produced in the Wuyi Mount region, a UNESCO natural heritage site. The dramatic gorges of the Nine Bend River are surrounded by a largely intact subtropical forest and smooth cliffs of black-brownish rocks. The tea plants grow in narrow valleys, next to the cliffs, in a mineral-rich soil.

The Nine Bend River
The Nine Bend River
Tea bushes next to the dark cliff
The rock cliffs, a close view
Tea leaves have been processed here for at least a thousand years. From the 11th to 16th centuries, when Oolong tea was yet to be invented, there was an imperial tea farm on the mountains, producing green tea for the imperial court. Oolong production was boosted in the 17th century thanks to the great export demand from Europe. At that time, Wuyi was known in England as “Bohea,” and the tea imported from this region was labeled black tea. Note that black tea, as we know it today, was created centuries later.
Today Wuyi Yan Cha is one of the most valued teas in China. Because it has become a status symbol, many wealthy Chinese are willing to pay a fortune for it without even knowing how a proper Wuyi Yan Cha should taste. The result has been prices inflating to unjustified level and quality often sacrificed for quantity.
Unique to the Wuyi Yan Cha is a mineral savor coming from the soil and the surrounding cliffs. Being the oolong with the highest fire finish, fresh Yan Cha may as a result be strong and pungent. Sharpness and too-prominent astringency subside upon ageing. Premium high-fire Yan Cha tastes better after a few years of storage. Use a Yixing teapot to soften the tea, should it be too astringent for your palate.
The overall tasting profile is rich, complex, and deep. Depending on cultivar and environment, the mineral-roasted flavor is refined by floral, fruity, nutty or woody accents.