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Lingyan Tea

Lao Cong Shui Xian - Gold Medal

Lao Cong Shui Xian - Gold Medal

$46.46
$46.46
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50g (approximately 8.3g per pack, 6 packs per box)

Made from tea trees that have been growing for over 70 years at the core of Wuyi Mountain's main rock. These are not ordinary tea trees; they are deeply rooted in mineral-rich rock layers that absorb the essence of the mountain.

Aroma: This tea exudes a captivating aroma of roasted chestnuts, dark honey, and a subtle yet enduring floral note reminiscent of crisp winter orchids or daffodils.

Tasting notes: The dry leaves appear twisted and robust, with a traditional charcoal-roasted nutty flavor. The early steeps are bold and mineral-rich, while the middle steeps bloom with honey-like sweetness and a woody depth. Later steeps gradually soften into a gentle and lasting herbal warmth. There is no bitterness or astringency at all.

During brewing, the tea will also exhibit its unique characteristics:

Cong Wei: A unique, moss-covered, woody, and slightly herbaceous aroma reminiscent of ancient shrubs, evoking the damp forest floor, old bark, and mountain air.

Yan Yun: A distinct and refreshing mineral sensation that gives the tea a thick, almost greasy texture, followed by a sweet coolness that lingers on the throat for a long time. 

Texture: Rich, smooth, and round.

Endurance: This tea will easily provide 15-20 steeps when brewed using Kung Fu style.

How to brew:
Kung Fu Style: Use boiling water in a gaiwan, and start with a flash steep of 5 seconds. Gradually increase from 5 to 8 seconds per steep. 

Boiling: The unique aspect of Lao Cong Shui Xian is that its journey extends beyond the final steep. After the kung fu course ends, place the spent tea leaves in a glass, ceramic, or traditional clay pot, add fresh boiling water, and simmer over low heat for 3 to 5 minutes.

This is where the magic deepens. Slow-cooking extracts the last, most stubborn essence trapped in these leaves. This drink becomes surprisingly rich, a thicker and more concentrated tea with a warm, woody taste, mild sweetness, and a noticeably soothing mineral depth. "Cong Wei" becomes even more pronounced.

This final simmer can be done for two to three rounds, with each session lasting slightly longer (5 to 8 minutes) to extract the remaining warmth and flavor. This is a perfect and respectful conclusion to this tea that has given so much.
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