Wuyi Rock Oolong Tea – Selected Shui Xian

Wuyi Shui Xian Oolong Tea – Charcoal-Roasted Wuyi Rock Tea

Our Wuyi Shui Xian Oolong Tea is a traditional rock oolong from the Wuyi Mountains of Fujian Province, China. Made from the Shui Xian cultivar and finished with a medium-to-deep charcoal roast, this tea has a rich, rounded character with warm roasted aromas, subtle floral notes and the distinctive mineral impression associated with Wuyi Yan Cha.

The dark, twisted leaves produce a clear amber-orange infusion. In the cup, gentle sweetness balances the deeper woody and roasted flavours, while the finish is smooth and lingering. It is a tea with plenty of character, but the roasting does not overwhelm the natural fragrance of the leaves.

This selected Shui Xian comes from the 2024 harvest and is produced using traditional Wuyi processing techniques. It is especially enjoyable brewed Gongfu style, where several short infusions reveal how the flavour moves from roast warmth to softer floral and mineral notes.

Origin: Wuyi Mountains, Fujian Province, China
Tea Type: Wuyi Rock Oolong (Yan Cha)
Cultivar: Shui Xian (Narcissus)
Harvest: 2024
Processing: Partially Oxidised and Charcoal-Roasted
Roast Level: Medium to Deep
Leaf Form: Dark, Twisted Loose Leaves
Caffeine: Naturally Contains Caffeine
Available Sizes: 50g, 125g and 250g

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Origin – The Wuyi Mountains of Fujian

The Wuyi Mountains in northern Fujian are famous for producing Yan Cha, or rock tea. Tea has been cultivated in this landscape for generations, and its dramatic cliffs, valleys and rocky terrain have become closely associated with some of China's most distinctive oolongs.

Shui Xian is one of the traditional cultivars used to make Wuyi rock tea. Its relatively large leaves and naturally fragrant character respond particularly well to the careful oxidation and roasting used in Yan Cha production.

The Wuyi environment is often discussed in terms of terroir: the combination of growing conditions, climate, soil and cultivation practices that helps shape a tea's character. Alongside these conditions, the tea maker's skill in processing and roasting plays an essential part in developing the finished flavour.

Our selected Shui Xian comes from the Wuyi Mountain area and is made in the traditional loose leaf Yan Cha style. It should not be confused with Zhangping Shui Xian, another Fujian oolong that is typically pressed into small square cakes.

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Traditional Charcoal Roasting

One of the defining characteristics of this Wuyi Shui Xian is its medium-to-deep charcoal roast. The roasting stage is an important part of traditional rock tea production, helping to develop warmth, depth and a rounded finish.

After harvesting, the leaves are withered and gently worked to encourage controlled oxidation. They are then heated, rolled and dried before undergoing further roasting. For this selection, charcoal finishing brings out deeper woody and toasted notes while allowing the cultivar's floral character to remain present.

The result is a tea that combines the fragrance of oolong with the fuller body and comforting warmth of a roasted tea. Rather than tasting smoky, a well-balanced charcoal roast should integrate with the natural sweetness and structure of the leaves.

Roasting also influences how the tea changes over successive infusions. The first cups may show more of the toasted character, while later brews can reveal gentler floral sweetness and a softer mineral finish.

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Tasting Notes

Attribute	Description
Aroma	Warm roasted notes with subtle florals and a gentle woody fragrance
Flavour	Full-bodied and smooth, with toasted warmth, mild sweetness and mineral depth
Liquor Colour	Clear amber-orange
Mouthfeel	Rounded and smooth, with a satisfying body
Finish	Long-lasting, with lingering roasted, floral and stony impressions

This Shui Xian is particularly appealing if you enjoy teas with a little more depth. The roast brings warmth and structure, while the underlying floral notes prevent the flavour from becoming too heavy. Its gentle sweetness and lingering finish make it well suited to slow, repeated brewing.

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What Are Yan Cha and Yan Yun?

Yan Cha (岩茶) means "rock tea" and is the name used for the traditional oolongs of the Wuyi Mountains. These teas are known for their twisted leaves, skilled roasting and distinctive balance of aroma, texture and flavour.

Yan Yun (岩韵), often translated as "rock rhyme", is a traditional tasting term associated with Wuyi rock tea. It describes a particular combination of depth, mouthfeel, lasting flavour and the mineral or stony impression that experienced tea drinkers associate with good Yan Cha.

Rock rhyme is not a measurable mineral content or a guarantee of a particular chemical composition. It is a sensory expression used to describe how the tea feels and tastes, especially the impression that remains after swallowing.

In this Shui Xian, the roasted warmth, rounded body and lingering mineral character come together to give the tea its recognisable Wuyi style.

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Brewing Guide

Gongfu Ratio: 5g of Tea per 150ml of Water
Water Temperature: 95–100°C
First Infusion: 20–30 Seconds
Later Infusions: Increase the Steeping Time Gradually
Brewing Method: Gaiwan or Small Teapot

Wuyi Shui Xian is particularly rewarding when brewed Gongfu style. Using a smaller vessel and several short infusions allows the roast, floral fragrance and mineral character to emerge at different stages.

Warm your gaiwan or teapot, add the leaves and pour over water heated to 95–100°C. A brief rinse is optional. Start with a 20–30 second infusion, then pour the tea off completely. Add fresh hot water for each subsequent infusion, increasing the time as the flavour becomes lighter.

Brewing Method	Preparation	Result
First Gongfu Infusion	5g per 150ml at 95–100°C for 20–30 seconds	Warm roasted aroma and a smooth, rounded flavour
Second to Fourth Infusions	Continue with short steeps, adjusting the time to taste	Greater depth, gentle sweetness and floral notes
Later Infusions	Increase the steeping time gradually	Softer roasted character and a lingering mineral finish
Western-Style Brewing	Approximately 3g per 250ml at 95°C for 2–3 minutes	A balanced, full-flavoured cup
Second Western Infusion	Add fresh hot water and steep a little longer	A gentler cup with more subtle floral notes

Western-Style Brewing: For a conventional teapot or infuser, use approximately 3g of leaves per 250ml of water at 95°C. Brew for 2–3 minutes, then strain. This is a useful starting point; adjust the leaf quantity to suit your preference.

Brewing Tip: Use enough room for the long, twisted leaves to open fully. If the tea tastes too strong or astringent, shorten the steep rather than lowering the water temperature significantly.

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Wuyi Shui Xian vs Zhangping Shui Xian

Although both teas are associated with the Shui Xian cultivar and come from Fujian Province, they offer quite different drinking experiences.

Feature	Wuyi Shui Xian	Zhangping Shui Xian
Origin	Wuyi Mountains, Fujian	Zhangping, Fujian
Leaf Form	Long, twisted loose leaves	Small, square-compressed tea cakes
Processing Style	Partially oxidised with a medium-to-deep charcoal roast	Generally lighter in oxidation and roasting, with square pressing
Typical Flavour	Roasted, woody, mineral and gently floral	Floral, creamy, honeyed and softly roasted
Brewing Experience	Loose leaves open readily over several infusions	Compressed leaves gradually loosen during brewing

If you enjoy this roasted Wuyi style but would like to try a more delicate, floral version of Shui Xian, explore our Zhangping Shui Xian Oolong Tea.

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Key Features

• Wuyi Mountain origin: Traditional Yan Cha from Fujian Province, China.
• Shui Xian cultivar: A classic variety used in Wuyi rock tea production.
• Charcoal-roasted: Medium-to-deep roasting develops warmth and flavour depth.
• Distinctive tasting profile: Roasted, woody and floral notes with a mineral impression.
• Dark twisted leaves: Traditional loose-leaf Wuyi rock tea appearance.
• Multiple infusions: Particularly enjoyable with Gongfu brewing.
• Three pack sizes: Available in 50g, 125g and 250g.

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Ingredients

Shui Xian oolong tea leaves (Camellia sinensis).

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Storage Recommendations

Store Wuyi Shui Xian Oolong Tea in an airtight container in a cool, dry place away from direct sunlight, heat, moisture and strong odours. Keeping the leaves properly sealed helps preserve the roasted aroma and the tea's more delicate floral notes.

Avoid storing the tea near coffee, spices or other strongly scented products. Reseal the packaging carefully after each use and follow the best-before date provided.

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Explore More Wuyi Rock Teas

Wuyi Shui Xian is a rewarding choice for anyone who enjoys the warmth of charcoal-roasted oolong and the layered flavour of traditional Chinese rock tea. Its smooth texture, gentle sweetness and lingering mineral finish make it particularly enjoyable over several infusions.

For another expression of Wuyi Yan Cha, try our Da Hong Pao Rock Oolong Tea, which offers a different balance of roasted, fruity and floral notes.

If you would like to explore a wider selection of oolongs, our Oolong Tea Discovery Pack includes this Shui Xian alongside five other teas from across our range.

You can also browse our Oolong Tea Collection to discover more floral, creamy and roasted oolongs.