There are three most famous Wuyi tea cultivars... Da Hong Pao, Rou Gui and Shui Xian. Among them, Shui Xian is the most traditional tea cultivar in Wuyi. Actually most of the Wuyi tea farmers call Shui Xian as Cai Cha 菜茶, which means a tea planted around Cai Yuan 菜园 - Vegetable garden. (Chinese farmers have the tradition of owning a small vegetable garden around the house for daily vegetables). It means Shui Xian tea tree in Wuyi is part of the life of the Wuyi farmers, more than a product.

As compared to Da Hong Pao and Rou Gui, Shui Xian is not so fragrant by cultivar (Pin Zhong Xiang 品种香) as the other two, but it is more outstanding in taste (full body, layering, long aftertaste). In Wuyi, there is a saying, 醇厚不过水仙 - No better taste than Shui Xian. Especially for the Lao Cong Shui Xian, the main word to describe its special quality character is "Sweet". The kind of sweetness which is pure and clear with no confusing flavors. The three-stage charcoal roasting makes the tea ending up with mature sweetness, accompanied by a mellow coffee like flavor. And the old trees (Lao Cong 老枞) grown ecologically add a delicate mature complexity and overall energy (Cha Chi 茶气). Truly amazing tea.

Country of origin China

Province Fujian

Location Wuyishan 武夷山

Cultivar Shui Xian 水仙

Another name Cai Cha 菜茶

From seeds Yes

Age of tea trees 250+

Instructions :

Before brewing, hot rinse this tea by pouring boiling water over the leaves and discarding the water. Use 8 g of tea leaves per 150 ml of water. Infuse with water at temp. of 90-95 C for 15 s for the first infusion, gradually increase the brewing time for subsequent infusions (5-6 or more) uo to a few minutes. Longer steeping means stronger tea, but fewer infusions. Use 5 g of tea leaves per 350 ml of water for a single infusion preparation. Infuse to taste.