Shui Xian Yan Cha
Shui Xian Yan Cha (水仙岩茶)
Also known as Narcissus, Water Sprite, and 水仙.
Shui Xian Yan Cha (水仙岩茶) is a Wu Long tea that's associated with the Wuyi Mountains (but can be found elsewhere).
Note: This page is about the Shui Xian (水仙) grown in the Wuyi Mountains. If you are looking for information about the similarly named Shui Xian (水仙单丛) from the Phoenix Mountains, take a look here: Shui Xian Dancong.
Name
- 水 (pronounced Shui in Mandarin): means "water."
- 仙 (pronounced Xian in Mandarin): means "immortal" or "sprite."
- When combined as 水仙, it typically refers to the Narcissus flower genus, which includes species like the daffodil.
Terroir
A Tale Of Two Shui Xian
Shui Xian tea grows in two main areas: the Wuyi Mountains and the Phoenix Mountains. Some think these teas are the same cultivar — grown in different places. While this may be true, I find it helpful to think of them as different things.
For one, the unique growing conditions (terroir) in each area give the tea leaves different flavors and characteristics. Also, the way they are processed in each region varies, which highlights or tones down different aspects of the tea’s flavor. While it may be true that they share a common origin, you would never really mistake a Shui Xian Yan Cha for a Shui Xian Dancong .
Flavor
There is a lot of diversity within the flavors of Shui Xian, shaped not just by terroir but also leaf grade and the ephemera— humidity, light, and temperature —of processing. Recurring notes of stone fruit, cinnamon, and wood blend with the typical minerality of Yancha; for me, a great Shui Xian Yan Cha features a candylike sweetness on the tongue: with the floral undertones and roasted aroma complexifying each sip.
Processing
Shui Xian, like most Yan Cha, is typically processed in the following steps:
1. Pluck
2. Wilting
3. Shaking
4. Pan Fry
5. Rolling
6. Baking (Multiple Sessions)