Lao Cong Shui Xian – Old Bush Shui Xian Oolong from Wuyi Mountains
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Lao Cong Shui Xian – Old Bush Shui Xian Oolong from Wuyi Mountains
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A smooth and grounded Wuyi oolong made from mature tea bushes, offering deep aroma, rich texture, and lasting aftertaste.
This Lao Cong Shui Xian (老枞水仙), or Old Bush Shui Xian, is a traditional Wuyi Rock Tea made from tea trees over 50 years old. Grown in the cliffs of Fujian’s Wuyi Mountains, these tall, unpruned trees thrive in a natural, biodiverse environment. Their age and elevation give the tea a signature depth, both in aroma and flavor.
Compared to younger Shui Xian teas, this Old Bush version offers a more mellow and layered experience. Its fragrance is subtle yet persistent — a mix of aged wood, dried plum, and hints of roasted fruit, emerging gradually from the tea liquor. The taste is full-bodied, smooth, and rounded, with a long, gentle sweetness that lingers in the throat.
The tea liquor brews to a deep amber hue. It is highly resistant to multiple infusions, maintaining clarity and flavor even after 8 steeps.
We source this tea from Ruolan Tea Factory in Nanping, Fujian — a family-owned producer with over 50 years of expertise in crafting Wuyi Yancha. Their dedication to tradition and quality convinced us to feature their teas as part of our core Yancha collection.
Whether you're exploring high-end Chinese teas or seeking a reliable, aged rock oolong, this Lao Cong Shui Xian is a refined choice worth savoring.
Tea type: Oolong Tea
Tea shape: Loose
Origin: Fujian
Picking year: 2024
Picking Season: Spring
Tea shape: Loose
Fermentation degree: 🟢🟠🟠Semi-fermented
Suggested teaware:
- Gaiwan☕
- Glass Cup🥛
- Porcelain Cup
- Clay Teapot🫖
- Elegant Cup
- Cold Brew
Tea-to-100g Water Ratio: 5g - 8g
Brewing Water Temperature:
- ♨️♨️♨️~100℃/212℉
Medthod:
How to Brew Yancha (Wuyi Rock Tea)
- Brewing Yancha is simple when you follow a few key steps:
A small teapot or gaiwan works best for control and heat retention. - Rinse with boiling water to help release the tea’s aroma.
- Fill about half the gaiwan—Yancha needs a generous amount to express its full flavor.
- Pour in water at 100°C (212°F) and pour out quickly.
- Yancha shines over 6–8 infusions, gradually revealing layers of taste and fragrance.
Want to learn more about the techniques and tasting notes behind brewing Yancha?👉 Read our full brewing guide
Initial Brewing Time: ⏰~5s
Subsequent Brewing Time: initial brewing time+10S
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