Shuixian (水仙) that is Water Goddess is a type of rocktea (岩茶, yancha) from the Wuyi mountains. The repeatedly-baked dark wulongs’ usual fiery taste is now combined with a complex mixture of light sour-, and bitterness which then soon turns into longlasting sweet, nutty aftertaste. With its flowery redolence, Shuixian is considered as one of the most fragrant teas in the Wuyi mountains, hence the name, which also means narcissus.
Wuyi teas have a two major idiosyncrasies: First, they are plucked only during Spring, and second, they are baked multiple times: a half year after the harvest time, then once again a year later.
The Wuyi Mountains is situated in Fujian Province, China. With it’s more than a thousand-year-old history of teacultivation, and approximate 200 different subgenera of the teaplant, Camelia sinensis, the area is listed as a UNESCO World Heritage Site. The mountain’s vulcanic nature reappears in the character of the tea: fiery, vitalizing ambiance and strong chaqi (茶氣, that is tea nature/energy).
Quantity: 5-6 gramm per 150ml.
Water temperature: 95ºC. From fresh spring water or filtered water.
Brewing time: 3-3-5-7…seconds