"Water Sprite" Shui Xian Wuyi Oolong Tea
One village on the foot of Wuyishan had a particularly curious monk living in the local temple. He wished to see where all the rivers originate. So he set out on a long journey up the rocky slopes of the Wuyi Mountains.
Once at the top, fully surrounded by fog, clouds, and mist, he saw a figure. It was the Wise Tea Master Lao Cha. He took him to a tea bush and brewed the leaves.
The monk was at a loss for words. He felt that the tea had the spirit of all the mountains, rivers, and oceans of the entire world.
– What is the tea, oh wise one?
– Shui Xian Wuyi Oolong. Now go on, take this tea back to your village where fellows can enjoy it for centuries to come.
The Wuyi Mountain region is the place of 39 peaks, 99 valleys, and a river with 9 bends. The mountain peaks, though not incredibly high, are always shrouded with fog and mist. The moisture gets accumulated on the rocky sides of the mountains and then flows down these rocks, to the roots of the tea plants, enriching them with minerals and creating the unique Yan Yun (“rock rhyme") taste for which "Water Sprite" Shui Xian Oolong Tea is famous.
Shui Xian Wuyi Oolong Tea is also known as “Water Sprite” or Daffodil. Many farmers interpret the name of this tea differently, as some other meanings are “tea of immortality” and “water fairy.” Zheng Yan, the prime area of Wuyi Shan, where this cliff tea is grown, is a National Reserve area where the use of pesticides is prohibited. Our tea is hand-picked from 40-year old tea treas and is organic. The taste is sweet and delicate, with a lingering floral and mineral taste.
Shui Xian is especially hard to produce. The most crucial step is the traditional baking process, which the tea farmers carefully monitor so as not to over-roast it. Over-roasting causes the tea to lose its delicate floral aroma. Perfect timing is crucial to keep the tea fresh and fragrant, yet mellow and toasty. This Wuyi Yancha is roasted three times on a traditional wood charcoal fire.
The legend of this particular yancha is long and complex. It’s traced back to a Wuyi mountain tea farmer who wished to find where the rivers begin their journey. The farmer set out on a quest to the top of the mountain. He walked for hours up the cliffs, entirely surrounded by clouds and mist. Suddenly, he met an old man, a mountain spirit, who guided him to some tea bushes. The farmer took some back to his village and cultivated them. The resulting tea was some of the purest that the villagers ever had. They named it “Water Sprite” to honor the mountain spirit.
195℉ / 90℃
6g Rinse. Then 10sec + 5sec for each subsequent infusion