Fujian
Oolong Tea
Spring & Autumn
Partial Fermentation & Roasting
Shui Xian, meaning 'Narcissus,' is a classic Chinese oolong tea from the Wuyi Mountains in Fujian Province. Known for its complex, floral aroma, smooth, mellow flavor, and distinctive 'Yan Yun' character.
Shui Xian (水仙), literally translating to "Water Narcissus," is a renowned Chinese oolong tea cultivar. While it is grown in several regions of China, it is most famously associated with the Wuyi Mountains in northern Fujian Province, where it is one of the "Famous Varieties" (Ming Cong) of Wuyi Rock Tea (Yan Cha).
The name "Shui Xian" refers to the tea plant cultivar itself, which is known for its large leaves and robust growth. The tea made from this cultivar is celebrated for its distinctive character, often described as having a deep, rich body, a complex aroma with notes of flowers, fruits, and minerals, and a lingering, sweet aftertaste known as "Hui Gan" (回甘). In the Wuyi context, it also exhibits the sought-after "Yan Yun" (岩韵), the unique flavor profile attributed to the specific terroir of the Wuyi Mountains.
Shui Xian is also cultivated in other areas of Fujian, such as Zhangping, where it produces a different style of oolong tea known as Zhangping Shui Xian, famous for its pressed, square tea cakes. However, this page focuses on the Wuyi Rock Tea variety.
Complex, floral, fruity, mineral, with 'Yan Yun'
Full-bodied, smooth, mellow, sweet finish
Long-lasting, sweet, with 'Hui Gan' aftertaste
The history of tea cultivation in the Wuyi Mountains is ancient, with records dating back over 1,000 years. The unique geography, with its grottoes, cliffs, and mineral-rich "zhuphite" rock soil, created the ideal environment for tea cultivation.
The Shui Xian cultivar is believed to have originated in the Minbei region of Fujian, possibly in the Jian'ou area. It was later introduced to the Wuyi Mountains, where it thrived in the specific microclimate and soil conditions, developing its distinctive "Yan Cha" character.
Within the Wuyi tea classification, Shui Xian is considered one of the primary cultivars. It has been cultivated and refined over generations, becoming an integral part of the Wuyi Rock Tea tradition and achieving significant recognition among tea connoisseurs.
"Shui Xian flows like water, yet its essence is as enduring as the stone, embodying the spirit of the Wuyi peaks." — Ancient Tea Saying
Early tea cultivation begins in the Wuyi region.
Tea production in Wuyi gains regional importance, early "Yan Cha" styles emerge.
Development of oolong processing techniques and recognition of the Shui Xian cultivar.
Shui Xian recognized as a core Wuyi Yan Cha cultivar, global appreciation.
Leaves are hand-picked, typically consisting of 3-4 leaves and a bud (ya shao 芽梢). The timing, often in spring or autumn, is crucial for optimal quality. The large leaves of the Shui Xian cultivar require careful handling.
Fresh leaves are spread out and allowed to wilt slightly, reducing moisture content and making them pliable for the next steps. This can be done under the sun or in controlled indoor conditions.
The leaves are gently shaken or tumbled, bruising the edges slightly. This initiates controlled oxidation (fermentation), a key step in oolong tea production, developing the flavor and aroma precursors.
Heating halts the oxidation process at the desired level, preserving the developing flavors and aromas.
The leaves are rolled to shape them and further break down cell walls, concentrating the flavors.
A crucial and often repeated step for Wuyi Yan Cha. The tea is roasted over charcoal or electric heat at specific temperatures for extended periods. This step develops the signature roasted, mineral, and complex notes, and significantly contributes to the tea's "Yan Yun" character and longevity.
Traditional Roasting Process
"The soul of Shui Xian is forged in fire and stone, where the water-like essence meets the strength of the mountain." — Master Tea Maker
Use boiling water (95-100°C / 203-212°F). High temperature is needed to extract the full flavor from the robust leaves.
First infusion: 10-15 seconds. Subsequent infusions: Increase time gradually (e.g., 15s, 20s, 25s...).
Use 5-8 grams of tea per 100-150 ml of water (Gongfu style).
Use soft, filtered water for the best flavor.
Traditionally preferred for its ability to enhance the tea's flavor over time.
Gongfu style allows appreciation of flavor evolution across infusions.
Focus on the layers of floral, fruity, and mineral notes.
Suitable for any time of day, especially enjoyed for its richness.
In TCM, Shui Xian, as a roasted oolong tea, is generally considered to have a warm nature with sweet and slightly bitter properties. It is believed to warm the stomach, aid digestion, promote urination, and dispel cold.
The warming properties are particularly associated with the roasting process. It is traditionally recommended for those with a cold constitution or during cooler seasons. The "rock" nature is also thought to provide grounding energy.
Like other oolong teas, Shui Xian contains polyphenols (including catechins and theaflavins), caffeine, and L-theanine. The partial fermentation and roasting processes create a unique profile of compounds.
Research suggests that oolong tea consumption may support weight management, cardiovascular health, bone health, and provide anti-inflammatory and anti-oxidative benefits.
Contains polyphenols that may help fight free radicals.
Caffeine and L-theanine provide focused alertness.
May support healthy cholesterol and circulation.
Can aid in boosting metabolism and fat oxidation.
Traditionally used to promote healthy digestion.
Natural compounds may help reduce harmful bacteria.
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 30-50mg | 6-10% |
| Antioxidants (Polyphenols) | Moderate-High | Significant |
| L-Theanine | Moderate | Beneficial |
| Vitamin C | Trace | Minimal |
| Fluoride | Moderate-High | Supportive |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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