Shui Xian水仙

Shui Xian is a Yan Cha oolong from Wuyishan, Fujian, China. Brew it at 100°C with 6g of leaf per 100ml of water; expect up to 9 short infusions in a small gaiwan or teapot. A quick rinse is recommended.

Tasting notes

Ask a Wuyi farmer what they actually drink at home and a surprising number say Shui Xian, not Da Hong Pao. The cup tells you why. It's thick and velvety, with a woody mossy backbone that deepens steep by steep, and a dark orchid note that's more savory than perfumy. There's an almost umami quality in the midpalate — something between caramelized broth and stone fruit — that you won't find in lesser yancha. Shui Xian is traditionally fired a shade darker than other Wuyi teas, so it can take slightly longer steeps than Rou Gui or Qi Lan without turning bitter. Full boiling water, no compromises. The so-called cong wei — trunk flavor — doesn't really emerge in regular Shui Xian; that's Lao Cong territory. What you want here is quiet confidence: middle steeps that just keep giving, no drama, honest all the way through infusion nine.

Flavor profile

The workhorse of Wuyi and the tea most old-school yancha farmers name as their personal favorite. Thick, velvety body with pronounced woody and mossy notes — especially in Lao Cong examples where the 'cong wei' (bush flavor) dominates. Dark florals like orchid and lilac sit alongside stone fruit sweetness and an almost umami-like depth. Heavier roast versions show toasted wood and caramelized sugar. Blends seamlessly into Da Hong Pao as the body-and-depth component.

Terroir

Zhengyan; the most widely planted cultivar in Wuyi after Rou Gui. Old-growth Lao Cong bushes (80-100+ years) from core scenic area are the most prized

Cultivar: Shui Xian (large-leaf cultivar; Lao Cong old-bush examples develop distinctive 'cong wei' — woody, mossy trunk character)

Brewing

Rinse: Rinse with full boiling water — the heavy roast needs heat to open.

1. Quick rinse — pour off immediately.
2. Steep 1: 10 seconds
3. Steep 2: 10 seconds
4. Steep 3: 12 seconds
5. Steep 4: 15 seconds
6. Steep 5: 20 seconds
7. Steep 6: 25 seconds
8. Steep 7: 30 seconds
9. Steep 8: 40 seconds
10. Steep 9: 50 seconds

Full boiling water, no compromise. Shui Xian's heavy fire and thick body mean it can handle slightly longer steeps than most yancha without turning bitter. Lao Cong examples reward patience — the woody 'cong wei' character deepens in the middle steeps.

Aroma & taste

Processing

• withered
• oxidized
• twisted
• charcoal roasted — traditionally fired a shade darker than most yancha

Sources

• https://teadb.org/shui-xian/
• https://teadb.org/wuyi-oolong-compendium/
• https://sevencups.com/shop/premium-shui-xian-narcissus-organic-rock-wulong-tea/
• https://verdanttea.com/shui-xian-wuyi-oolong
• https://verdanttea.com/what-is-the-story-of-shui-xian
• https://en.wikipedia.org/wiki/Shui_Xian