Shui Xian
Wuyi Mountains, China
Water Sprite—roasted, mineral, with dark chocolate notes and the gravity of ancient rock.
The Story
Shui Xian is one of the oldest and most resilient Wuyi cultivars, able to grow where others can't. The large leaves produce a deep, roasted tea with remarkable staying power through many steeps. It's often considered the most approachable of the yancha, with less aggressive roast than some styles.
Flavor Notes
Perfect For
- Evening sessions
- Chocolate cravings
- When you want depth
- Study sessions
- Autumn drinking
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
200-212°F
(100°C)
Amount
5g per 100ml
Steep Time
10-20 seconds
Resteeps
8-10 steeps
Recommended Vessel
Gaiwan or Yixing pot
Brewing Tips
Shui Xian's large leaves need room to expand. Use a larger vessel than for other oolongs if possible. The roasted character mellows through steeps, revealing honey notes in later cups.