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Shui Xian is called yancha which means "rock tea", and it refers to oolong teas that are produced in the Wuyi Mountains of Fujian Province in China. The soil in this region is very rocky, and the teas are grown high up on cliffs.
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The tea leaves used to make Shui Xian are grown at high altitudes in the Wuyi Mountains, where the cool temperatures and moist air create ideal growing conditions for tea. The leaves are hand-picked and then processed using traditional methods, which involve withering, rolling, oxidation, and firing.
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One of the unique aspects of Shui Xian tea is its firing process, which involves using wood charcoal to roast the tea leaves. This imparts a smoky flavor and aroma to the tea, which is one of the defining characteristics of this tea.
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Long leaves are wilted and hand-rolled into murky dark green s-shapes, which then unravel to produce copper-colored infusions laden with the ephemeral playfulness of fairy spirits.
