Shui Xian Lao Cong

Water Spirit
Try this tea first
Product code: CSTW-23

Harvested from mature tea plants with roots deeply embedded in the terroir of the Wuyi Mountains in China, this roasted black wulong offers rich woody and fruity aromas enhanced by its generous presence.

Certainly one of the most recognizable of the Yan Cha (the Wuyi Mountains “rock teas”), its rich caramelized aromas and mineral depth have made it a clear favourite of the region.

  • Cultivar: Shui Xian
  • Producer: M. Guan
  • Altitude: 400m
  • Date of harvest: May 16, 2021
Try this tea first
Teapot method
balance Quantity / 250ml of water
1.5
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length
4 - 5 min
Gong fu cha technique
balance Quantity / 150ml of water
3
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length 1
15 sec
lined-clock Infusion length 2
10 sec
lined-clock Infusion length 3
10 sec
Flavour wheel Identify the principal aromatic notes of a tea
Floral Fruity Woody Earthy Spice Vegetal
Similar Aromatic Profiles

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