Organic Oolong Shui Xian

Shui Xian, whose name means "water narcissus," is one of China's great oolongs from Fujian province. Its reputation spans centuries: it belongs to the yancha family, the celebrated rock teas grown on the steep slopes of the Wuyi Mountains.

We selected this harvest for the purity of its profile and its rare balance between woody roundness and floral delicacy. A tea to be savored slowly, almost as a ritual. Explore our organic Oolong teas to continue the journey, and browse our guide everything you need to know about oolong tea to dive deeper into this fascinating family.

The Aromatic Profile of Shui Xian

This Shui Xian unfolds a rich palette, the hallmark of semi-oxidized oolongs from Fujian. Its partial oxidation, sitting between green and black tea, gives it a singular aromatic complexity that reveals itself sip by sip.

Top notes: a delicate, lightly floral opening, evoking orchid and white blossoms. The scent of the infusion rises from the very first seconds: enveloping, warm, almost vanilla-tinged.

Heart notes: woody depth takes over, with the characteristic mineral quality of Wuyi yancha. You'll sense warm stone, bark, and hints of dried fruit and roasted chestnut.

Base notes: a long, smooth finish, gently honeyed, with a fresh vegetal return. The liquor takes on a beautiful amber hue, somewhere between gold and copper, the mark of a perfectly controlled oxidation.

This harvest is lower in caffeine than a typical green or black tea, making it a pleasure to drink throughout the day. Its enveloping smoothness and complete lack of astringency make it wonderfully accessible, even for those new to the world of oolongs.

If you enjoy the varied profiles in this category, discover our selection of organic oolongs including creations such as our milky oolong with its luscious, creamy notes, or our fig and melon oolong for something fruitier and more summery. Each one tells a different side of this captivating family. For a broader understanding of this world, take a look at the definition of oolong tea.

How to Brew Shui Xian

Brewing an oolong calls for a little more attention than a green or black tea, but the reward is well worth it. Here are the parameters we recommend to bring out the full finesse of this Wuyi mountain harvest.

Water: use soft, low-mineral water heated to 80°C. Water that is too hot will scorch the leaves and mask the floral delicacy. If you don't have a temperature-controlled kettle, bring the water to a boil and let it rest for 2 to 3 minutes before brewing. Water quality has a significant impact on the final cup: a gentle spring water will enhance the minerality of this yancha beautifully.

Dosage: use approximately 12 g per liter, roughly a heaped tablespoon for a small 300 ml teapot. The rolled leaves will unfurl generously as they steep, so leave enough room for them to open fully and release their aromas. A Yixing clay teapot or a porcelain gaiwan are ideal companions for this tasting experience.

Steeping time: between 1 and 3 minutes, depending on your preference. A short steep (1 minute) will yield a more floral, delicate cup. A longer steep (3 minutes) will intensify the woody notes and mineral depth. Adjust to suit your mood.

Multiple infusions: in the tradition of Chinese gongfu cha, this Shui Xian lends itself beautifully to several successive steeps. The second and third cups often reveal unexpected nuances: more stewed fruit, more honey, sometimes a hint of toastiness. Never discard the leaves after the first infusion; this is where the true art of oolong really shines.

To go further in mastering this category, browse our guide how to brew oolong tea, which covers techniques and tips for every type of oolong. And if you're looking for another profile in the same family, our Tibet Mountain Oolong is a wonderful next step in your exploration. Try our Shui Xian as part of your daily ritual and discover an oolong of rare authenticity.

Storing Your Shui Xian

To preserve the full aromatic freshness of this oolong, store the leaves in an airtight container, away from light, moisture, and strong odors. A metal or ceramic caddy works perfectly. Avoid the refrigerator, which can introduce moisture and unwanted flavor transfers.

Packaged with care in our workshop, this harvest is best kept between 18 and 22°C. Enjoyed within twelve to eighteen months of opening, it will deliver the very best of its aromatic range. Great Wuyi yancha can even improve over several years when stored under optimal conditions: one of the best-kept secrets among seasoned tea lovers.

Frequently Asked Questions

What is Shui Xian?
Shui Xian is a traditional Chinese oolong tea from Fujian province, grown primarily in the Wuyi Mountains. Its name means "water narcissus." It belongs to the yancha family of rock teas and is defined by its partial oxidation, placing it between green and black tea.

How do you brew Shui Xian?
Steep 12 g per liter of water at 80°C for 1 to 3 minutes. Use soft, low-mineral water and a small teapot that gives the rolled leaves room to unfurl. You can brew multiple infusions from the same leaves to uncover every nuance this harvest has to offer.

What are the benefits of Shui Xian?
Valued for its gentleness, this semi-oxidized tea is lower in caffeine, making it a pleasant choice at any time of day. Its woody smoothness and lack of astringency make it a truly enjoyable cup, perfect for a quiet moment of pause.

Where can you buy Shui Xian?
We source this organic Shui Xian directly from Fujian growers committed to organic farming practices. Traceability, thoughtful sourcing, and respect for the Wuyi terroir are at the heart of everything we do.

What does Shui Xian taste like?
Shui Xian offers a woody profile with a lightly floral opening (orchid, white blossoms) and the characteristic minerality of yancha teas. The amber liquor develops notes of dried fruit and roasted chestnut, with a long, lingering honeyed finish.