Add to Wishlist
Renowned Wuyi rock oolong with a long history, characterized by tightly twisted dark leaves, deep amber liquor, and the famous “rock‑essence” (岩韵) that combines floral, roasted, and mineral tones
Name
English Name
Shui Xian
Type of Tea
Harvest Date
Spring Harvest (April – May)
Origin
Shelf Life
2–3 years at peak
Caffeine Level
No comments yet.
No comments yet.
No comments yet.
Grown in the WuYi Moutains, where the terrain is complex and uneven, the plucking of Shui Xian can only be done by hand. It then undergoes a complex roasting process that can take several days. This process is not only labor intensive. It also requires skill and a lot of time, thereby making Shui Xian a luxury tea often reserved only for special occasions. Due to its value and price, it is also sometimes chosen as a gift for family, friends or special guests.
How Did It Get Its Name? A Legend of Immortality
The name Shui Xian (水仙) translates to "Water Immortal" or "Narcissus."
The poetic name comes with a beautiful legend. It is said that the tea was first discovered growing wild beside a sacred pond near a temple in the Wuyi Mountains. A monk, upon tasting the tea made from these leaves, found it so divinely pure and energizing that he declared it must have been a gift from the celestial "Water Immortals" of Taoist myth—beings of longevity and vitality.
A Robust Cultivar: Farmers valued it for its vigorous growth and resilience, making it a reliable and widely planted bush.
Aging Potential: Most importantly, it was celebrated for its incredible capacity to improve with age. Unlike most teas, a well-roasted Shui Xian transforms over years of careful storage. Its roasted notes mellow, and its underlying flavors mature into a richer, smoother, and more complex cup, much like a fine whisky. Aged Shui Xian (Lao Shui Xian) was a treasured possession.
Whether named for the elegant Narcissus flower that blooms by the water or for these mythical spirits, the name perfectly captures the tea's elegant, floral character and its renowned ability to be aged for decades, as if possessing the secret to eternal life.
Origin & History: A Pillar of Wuyi Rock Tea
Shui Xian is one of the oldest and most revered tea bush varieties (cultivar) in the Wuyi Mountains of Fujian Province, China—the hallowed ground for Yan Cha, or "Rock Oolongs."
Its documented history stretches back to the Qing Dynasty. While its exact discovery is lost to time, its cultivation and mastery are central to the story of Wuyi oolong. Shui Xian, along with Da Hong Pao and Rou Gui, forms the foundational trinity of famous Wuyi teas.
For centuries, it has been prized for its remarkable adaptability and its unique response to the region's terroir, developing the coveted "Yan Yun" (岩韵), or "Rock Rhyme."
The Leaves: A Visual Tale
Dry Leaf: The processed leaves are dark, tightly twisted, and stout, with a dull charcoal-brown color from the roasting. They are not delicate but appear robust and substantial.
Wet Leaf: After brewing, the leaves unfurl to reveal a thick, fleshy texture with a distinctive "red border with a green center" (hong bian lü fu), a sign of perfect partial oxidation.
Explore our most-loved creations
