Shuixian Narcissus Rock Oolong | Wuyi Mountain 2023

Narcissus Rock Tea · Shuǐxiān · 水仙

2024

€93,00

1/9

Narcissus Rock Tea · Shuǐxiān · 水仙

Oolong tea

€93,00

€1.860,00/kg

A deep, moss-covered anchor in a world of fleeting aromatics.

Among the ancient cliffs of Wuyishan, where mist drapes the stone like drifting silk, Shuixian has been growing since the mid-Qing dynasty. It is the broad-leaved, stable, deeply-rooted constant of the Wuyi tradition, the tea that holds the family together. People say: Rougui in fragrance, Shuixian in richness. Both are true, and both are necessary. The leaves are thick and supple, the dried strips tightly curled like the head of a dragonfly. The cultivar thrives in the mineral-rich crevices of the core heritage area of Wuyishan, nourished by the same rock rhyme that gives all yancha their signature character, but Shuixian carries it differently. Not in spice or drama, but in depth and endurance.

orchid · moss · honey-dark wood · ripe fruit · rice broth viscosity · yan yun · dissolved cliff

FORMAT · Loose leaf

HARVEST · April - May

ORIGIN · Crevices of Wuyi Mountain, Fujian Province, China

ELEVATION · 600 - 800 m

CULTIVAR · Wuyi Shuixian (Water Narcissus Broad-Leaf)

PRODUCER · Xing Tian Yuqiao Tea Roastery

PROCESSING · Hand-harvest → Outdoor wither → Rotational leaf-bruising → Medium oxidation → Traditional pit-charcoal roasting

BATCH · 65kg

CERTIFICATION · Heritage Rock Tea Core Zone Certified

STORAGE · Sealed, dry, odour-free environment at ambient temperature

92/100

静山 · Jìng Shān Still Mountain · 88-94

The mountain at its most present. Everything unnecessary has fallen away.

Shuixian scores 92 for its spectacular textural weight and approachability. It manages to deliver a heavy, satisfying mineral foundation without the aggressive astringency or spice of other cultivars, coating the tongue in elegant orchid and moss layers. It is an absolute pillar of stability. more about the Yuan Archive Scoring System

State-Certified National Park & Organic Terroir

This tea is cultivated in an officially designated, state-monitored ecological protection area (Wuyishan National Park Terroir).

Official Organic Certification: Accredited under national organic standards (GB/T 19630) for both raw agricultural production and artisanal processing. Holds the official Chinese Organic Product Certificates issued by government-accredited certification body (CNAS / China National Accreditation Service for Conformity Assessment).

State-Monitored Ecology: Grown in a strictly protected natural reserve where industrial activity is forbidden, and natural biodiversity creates an optimal microclimate for tea.

Purity Guaranteed: Free from synthetic pesticides, chemical fertilizers, or soil additives.

The Dry Leaf

Thick, supple, broad leaves tightly curled into dark dragonfly-head profiles, carrying an aroma of damp stone and dried wildflowers.

The Soup

Deep amber-gold liquor with the luxurious smoothness and weight of a rich rice broth.

Fragrance & Palate

Once awakened, a gentle orchid fragrance rises, elegant and persistent. The liquor enters the mouth softly, coating the palate in warm layers of orchid, moss, ripe fruit, and honey-dark wood. As the sweetness returns, the yan yun emerges as a clean, mineral coolness, as if the very cliffs of Wuyi had dissolved gracefully on the tongue.

Spiritual Character

The Energy: Warm and neutral. It acts as a soothing, stabilizing anchor, providing a sense of deep comfort and reassurance.

The Hour: Perfect for unhurried afternoons, welcoming newcomers to yancha, or returning to a steady, dependable ritual after a chaotic day.

Lineage & History Growing in Wuyishan since the mid-Qing dynasty, Shuixian is the broad-leaved, deeply-rooted constant that anchors the Wuyi rock tea family. Unlike the sharp spice of Rougui, Shuixian is prized for its profound depth, richness, and textural endurance. The thick, supple leaves are expertly bruised, medium-oxidized, and traditionally pit-charcoal roasted until they form dark, tightly curled dragonfly-head shapes.

Terroir & Microclimate This 2023 harvest originates from the mineral-rich crevices of Wuyi Mountain's core heritage zone in Fujian. Nourished by the damp stone and drifting mist of the cliffs, the broad-leaf cultivar draws heavy, stabilizing minerals from the earth. This specific terroir translates into a velvety, rice-broth viscosity and a clean yan yun that feels as though the ancient cliffs have dissolved gracefully onto the palate.

Shuixian demands absolute boiling heat to ease its thick, broad-leaved structure into extraction. Do not lower the temperature.

Vessel: Medium-sized Yixing clay pot or standard porcelain gaiwan

Ratio: 4g per 200ml

Water Temperature: 100°C (212°F)

First Rinse: 5 seconds then discarded, allowing the dense dragonfly-head curls to unfurl softly

Steeps: 10 or more successive infusions, building exposure time gradually to coax out the deep moss and wood notes

Teaware Pairing

This broad-leaf oolong thrives inside a purple clay teapot (Zisha), which rounds out the honeyed wood qualities and creates a velvety, rice-broth viscosity in every cup.

Suitable Teawares

Not a tea of sudden drama, but of profound depth and endurance, settling into the palate like the ancient mountain itself. The old, patient stone of Wuyishan, dissolved gracefully into a silken broth.

問余何意棲碧山

Why do I live in the green mountains?

笑而不答心自閒

I laugh and answer not, my soul sereneI

唐, 李白 Tang Dynasty, Li Bai