Wuyi Shuixian is a historically famous tea and is one of the two varieties of northern Fujian oolong tea. Shuixian is the name of a tea tree variety from the Wuyi Mountains, and Wuyi Shuixian is named after this variety. In the Wuyi Mountain tea region, there is a saying: ‘No tea is as mellow as Shuixian, no aroma is as fragrant as Rougui.’ The most notable characteristic of Shuixian is its rich and full-bodied tea soup flavor.
Characteristics of Wuyi Narcissus
Wuyi Shui Xian tea has plump, tight, and evenly twisted leaves, with crinkled and twisted leaf tips resembling dragonfly heads; the leaves are lush green with yellowish tints, oily and glossy; the intrinsic aroma is rich, lingering, with a distinct “rock rhyme.” When brewed, the tea soup is orange-yellow, deep and bright, full-bodied and mellow, with a refreshing taste and a sweet aftertaste. The spent leaves are plump, tender, and clean, with green leaves edged in red, very attractive.
The appearance is robust, with green-brown glossy leaves carrying a jewel-like sheen; some leaf backs show granular texture. The main leaf veins are wide and flat, aroma is strong and sharp with a distinctive “orchid fragrance,” taste is rich and mellow, throat note is pronounced, and the aftertaste is clear and refreshing. The tea soup is deep and bright with a strong orange-yellow hue, resistant to brewing, with soft and glossy spent leaves and bright red edge dots.
The intrinsic quality features tea soup that is orange-yellow or golden and clear. The aroma is high, delicate, and lingering, with a noticeable orchid fragrance. The taste is clear, mellow, refreshing, and carries floral notes. The spent leaves are thick and soft with a bright appearance, red edges visible, leaf veins broad, yellow, and flat.
Old bush Shui Xian appears compact and strand-like, colored dark green and lustrous with a jewel-like sheen; the dry tea has a rich aroma with the characteristic old bush flavor. The spent leaves are large, showing a distinct “green base with red edges,” with veins prominent on the surface.
The benefits of Wuyi Narcissus (tea)
1. Refreshing effect: The caffeine in tea can stimulate the central nervous system, helping people stay alert, enhance thinking, eliminate fatigue, and improve work efficiency.2. Diuretic effect: The caffeine and theobromine in tea have diuretic properties and can be used to treat edema and water retention tumors. Using red tea sugar water for its detoxifying and diuretic effects can help treat acute jaundice-type hepatitis.3. Cardiostimulant and antispasmodic effect: Caffeine has cardiotonic, antispasmodic, and smooth muscle relaxing properties. It can relieve bronchial spasms, promote blood circulation, and serves as a good auxiliary medicine for treating bronchial asthma, cough, phlegm, and myocardial infarction.4. Anti-atherosclerosis effect: The polyphenols and vitamin C in tea help promote blood circulation and prevent atherosclerosis. Therefore, people who drink tea regularly have lower incidences of hypertension and coronary heart disease.5. Antibacterial and bacteriostatic effect: The polyphenols and tannins in tea can act on bacteria, coagulate bacterial proteins, and kill the bacteria. Using tea to treat oral inflammation, ulcers, and throat swelling and pain also has certain therapeutic effects.6. Weight loss effect: Various compounds in tea, such as caffeine, inositol, folic acid, pantothenic acid, and aromatic substances, can regulate fat metabolism. Oolong tea, in particular, has a good effect on breaking down proteins and fats. Tea polyphenols and vitamin C can reduce cholesterol and blood lipids, making tea consumption effective for weight loss.7. Anti-caries effect: Tea contains fluoride, and fluoride ions have a strong affinity for the calcium in teeth, forming a relatively acid-resistant “fluorapatite,” which acts like a protective layer for the teeth, enhancing their resistance to acid and preventing cavities.
How to brew Wuyi Narcissus tea
1. When brewing Wuyi Rock Tea Shui Xian, you should first prepare the tea set and tea leaves. Boil some mountain spring water, place the prepared tea set on the table, then pour in the boiling water. Gently swirl the water by hand to clean the tea set, allowing it to warm up, then pour out the water.2. Take an appropriate amount of Wuyi Rock Tea Shui Xian and place it into the warmed tea set. The amount of tea can be chosen according to the capacity of the tea set. Generally, the ratio of tea to water should be around 1:50. After adding the tea leaves, immediately pour in boiling water. The water should just cover the tea leaves and steep for less than 30 seconds, then pour out the tea infusion.3. After the tea leaves have absorbed the water and become tender, their aroma can better be released. After discarding the first infusion, promptly perform a second brew, filling the tea set to about 80%. After 30 seconds, the first proper tea infusion can be ready to pour into tasting cups. Then add more boiling water for subsequent infusions. When drinking, first observe the color of the tea, then smell its aroma, and finally drink slowly. Wuyi Rock Tea Shui Xian is a tea that can withstand multiple infusions. The same tea leaves can be brewed 5 to 7 times, but with each additional infusion, the steeping time should be slightly extended.
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