Old Bush Water Sprite (AKA Laocong Shui Xian Rock Oolong)

SUMMARY 

Type: Wuyi Rock Oolong Tea
Cultivar: Shui Xian (水仙） 
Origin: Wuyi Mountains, Fujian China

Woody, minerals, floral

The words laocong (老枞) translates to “old bush,” and in the case of Wuyi rock teas, refers to trees that are 50+ years old. Tea made from old bushes are more expensive due to their rarity. There aren’t many around and the yield each tree provides isn’t huge. We have two Laocong Shui Xian Rock Oolongs but from two different locations within the Wuyishan Scenic Area.

Hui Yuen Keng

Made from leaves from tea trees that are approx. 50-60 years old in Hui Yuan Keng, an area within the Wuyishan Scenic Area.

Shui Lian Dong

Made from leaves from tea trees that are approx. 70 – 80 years old that grow around Shui Lian Dong, or “Water Curtain Cave”, located within the Wuyishan Scenic Area.

Teas grown within the Wuyishan Scenic Area are known as “zheng yan” or “true rock” teas. The unique landscape, soil quality and abundance of natural shade make for great tea growing conditions and is one of the reasons why zheng yan rock teas are highly prized and sought after.

TASTING NOTES

An aromatic, floral flavour, with light woody notes combine with the characteristic wet-stone minerality that Wuyi Rock teas are well known for. 

PREPARATION NOTES

The best way to enjoy Wuyi Rock tea is using the traditional Gongfu brewing such as Gaiwan or Yixing tea pot. We recommend using a greater leaf to water ratio, quicker steeps and brewing the tea at higher temperatures (approx. 93 degrees). However, all of these teas still tastes great when brewed in a teapot, western style.

 Gong-Fu style (preferred method)

 5g per 150ml of water
 95 degrees Celsius
 5 – 10 secs per infusion* (up to 8 infusions)

*First infusion is a quick 3 – 5 sec rinse and isn't drunk.

 Teapot steep

 5g per 300ml of water
 95 degrees Celsius
 2mins (2 – 3 infusions)

STORAGE

Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.