Lao Cong Shui Xian - 70-Year Old

In a mist-covered gorge within the Wuyishan World Heritage Site, a small patch of shui xian tea trees has stood for more than seventy years. These are not neatly trimmed hedges; they are tall, twisted trees, with trunks covered in thick moss, deeply rooted into ancient, weathered slate. 

What distinguishes this tea from the younger shui xian teas is what local farmers call “cluster flavor”. In the cup, you will not find flamboyant florals. Instead, you'll find something heavy, smooth, and deeply calming, as if swallowing a touch of liquid silk infused with the essence of damp woodland and wild osmanthus.

Craftsmanship: Carefully selected tea leaves are roasted using the traditional Wuyi charcoal-baking method. This meticulous, low-temperature repeated roasting process is carried out multiple times, not to mask the tea’s character, but to refine it. This removes any astringency while bringing out the rich, caramel-like complexity that only aged tea can offer.

Aroma: Deep, alluring layers of baked orchard fruits (pear and quince), combined with the mineral coolness of river stones, hints of dried tangerine peel, and subtle aged cedar. 

Tasting Notes: Rich, almost buttery. The initial longan sweetness is gradually replaced by a lingering, cool aftertaste. Its signature “yan yun” rises from the throat, leaving a crystal-clear, honey-like, long-lasting finish that lasts for several minutes. 

Endurance: Easily produces 8-15 steeps using the gongfu method.

Brewing Suggestion:

Container: Yixing clay pottery or porcelain gaiwan.

Water: Spring water at 95°C (203°F). Never use boiling water to protect the tea's delicate oils. 

Leaf proportion: 8.3 grams per 150 milliliters.

Steep times: Quick rinse for 5 seconds; discard. Then: 15s, 20s, 30s, 45s, 60s...