Perhaps our mildest Yan Cha on offer, this 'old bush', a tea tree over 70 years in age, has been tempered by time, sharing only the most sagacious of flavours without feeling the need for the flashier roastings of its Wuyi companions. Compared to them, Shui Xian has a very distinct and recognisable character, the sharpness of spices—ginger & clove—and the acidity of green fruits rolling out from the gaiwan or teapot buoyed in a very soft, comfortable infusion. Even a subtle floral note, like lavender, seems to suggest itself among the others, but like elders in a hot spring, there is time enough to talk, enquire, and find out what tastes are relaxing in your cup.
Wuyi Yan Cha – the tea from the rocks
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high a water temperature would burn the leaves, resulting in a bitter taste.
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.
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