“Mellower than any other.” A gentle, woody Cong Yun (old-tree charm) woven into an elegant orchid fragrance.

Shuixian is a legendary staple of Wuyi Rock Tea, celebrated for the famous saying: “Rougui for sharp aroma, Shuixian for deep mellowness.” While Rougui is bold and expressive, Shuixian is smooth, gentle, and refined. It represents the smooth, comforting side of rock teas—getting richer with every sip.

Sourced from the authentic Zhengyan (正岩) core area within the Wuyi Mountain Scenic Area, this tea delivers a textbook definition of classic "Rock Tea flavor." Grown in nutrient-rich gravelly soil surrounded by high forest coverage, these 40+ year-old Gao Cong (high-bush高丛) trees create a masterful balance of elegant orchid notes, a velvety texture, and a distinctive woody aftertaste.

The dark, glossy leaves brew into a bright orange-yellow liquor with a beautiful golden ring. It is completely smooth and free of harshness, making it a comforting companion for quiet solitude, desk work, or sharing with friends.

Orchid & Fruit: An elegant, long-lasting orchid aroma with a subtle hint of ripe fruit from the traditional medium roast.

40+ Year Old-Tree Charm: Sourced from 40+ year-old trees, it beautifully reveals an emerging Cong Yun, intertwining an earthy woodiness with hints of sweet bamboo leaves.

Silky Smooth: A thick, velvety mouthfeel with a clean, lingering sweetness that stays in your mouth even after the tea cools.

7–8+ Steeps: Keeps its rich flavor for over 7 infusions, finishing with a crisp, mineral sweetness unique to authentic rock terroir.

🌟 The Aging Secret of Shuixian:
Tree age profoundly shapes its character. Trees under 30 years (Xin Cong) offer a light orchid aroma, while trees over 60 years (Lao Cong) carry a deep forest charm of moss and bamboo leaves. This Gao Cong (30–60 years) hits the perfect sweet spot—boasting a vibrant, soaring orchid fragrance, rich layers, and a beautifully emerging old-tree soul.

The High-Altitude Terroir: Grown in the core Zhengyan area (正岩产区）at an altitude above 600 meters. The misty mountain air packs the leaves with rich amino acids, giving the tea its signature full body.

Charcoal Roasting: Handcrafted using traditional methods and finished with a slow, meticulous roast over lychee charcoal. This locks in the floral fragrance, mellows the body, and removes any aggressive "fire" taste, ensuring a deeply soothing throat feel.

***Ideal For Brewing Suggestions

Rock Tea Beginners: Perfect if you want to experience authentic Wuyi Oolong but find Rougui too intense or stimulating.

Texture Lovers: Those who prefer a smooth, full-bodied cup with a great throat resonance and entirely free of bitterness.

Office Professionals & Creative Minds: Excellent for daily focus, relieving fatigue, or a post-meal digestif to cut through greasiness.

⚠️ Note: Enjoy after meals to aid digestion; avoid drinking on an empty stomach or right before bed if you are caffeine-sensitive.


***Brewing Recommendations
Suitable for gongfu brewing.
Teaware: Gaiwan or Yixing Clay Pot (brewed with Spring Water)

-Tea to water ratio: 6g tea to 110ml water
-Water Temp: 100°C (212°F) Boiling water is a must to unlock the aroma!
-Steeping Time:

1st to 4th steep: 8s / 8s / 10s / 15s

Subsequent steeps: Extend by 20s+ to taste. Yields 7–10+ delicious infusions.