O-CN-005

Shui Xian

水仙

Roasted wuyi rock, from Wuyi, China.

Oolong tea

Shui Xian is strongest on smoothness, body and finish length. Typical tasting words: orchid, mineral, charcoal, honey, cedar. Originating in northern Fujian in the Qing dynasty, Shui Xian became ubiquitous across Wuyi and the wider Minbei region due to its vigorous growth and mellow character. A staple rock tea favoured for everyday gongfu service across Chaoshan, prized for its soft, enduring mouthfeel.

Also known as Water Sprite and Narcissus.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency1umami2brightness1body4smoothness5aroma intensity3finish length4

Flavour families, 0 to 5

floral3fruity1vegetal0marine0nutty1toasty3malty1honey2spicy1woody3earthy3smoky1creamy0citrus0stone fruit1tropical0cocoa1caramel2

Facts

Origin: Wuyi, China
Plant: Camellia sinensis var. sinensis, Shui Xian cultivar
Harvest: mid spring
Elevation: mid
Oxidation: 50 to 65%
Roast: medium
Leaf: twisted
Price band: mid-range
Availability: everywhere
Ageing: worthwhile
Forgiving to brew: 5 of 5
L-theanine: low

Made by: solar withering, then indoor withering, then shaking, then kill-green, then rolling, then baking, then charcoal roasting.

Caffeine

A cup of Shui Xian carries a typical estimate of 45 mg of caffeine, within a range of 30 to 60 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	95 to 100 °C	2 min, 3 min, 4 min
Gongfu, 100 ml	6 g	95 to 100 °C	Rinse, then 15 s, 20 s, 25 s, 30 s, 45 s, 60 s
Cold brew, 250 ml	2.5 g	Fridge	8 to 12 hours

Up to 8 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
midday
afternoon
after_meal
relaxing

Pairs with dim_sum, poultry, nuts and pastry. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.