Lao Cong Shui Xian | 2023 Wuyi Oolong, Fujian

ORIGIN & HARVEST TIME

China, Fujian, Wuyi Mountain, 2023

CHARACTER

“Water Immortal” is one of the oldest, still very popular, large-leaved and heavily roasted version of Wuyi oolongs. The brew’s has the colour of hay, the taste is light and sweet, but with the florality and usual spicyness of Wuyi oolongs, the aftertaste is like dark chocolate. It is a relaxing and pleasant tea.

Thanks to the specially endowed production area, which is actually a tangle of rocky gorges and ravines, as well as the unique processing method and roasting procedures, the tea provides an astonishing but lasting experience upon first consumption. The dry aroma is cocoa, slightly smoky, with a promisingly deep, sweet-spicy character. It exudes aromas of bitter chocolate, tobacco and toasted seeds that add incredible complexity to an otherwise dry taste.

Wuyi Mountain is one of China’s oldest, historic tea-growing regions. The rocky highlands produce teas of exceptional quality, rich in trace elements and minerals. As Lu Yu wrote VIII. in his 19th-century tea book: first-rate teas grow among rocks, mediocre ones grow on gravelly, sandy soil, and weaker ones grow in yellow soil.

BENEFITS

Early Afternoon Tea, Relaxing Flavour, Roasted Profile, Cosy Vibes,

STRENGTH-CAFF: 2/10

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 3-5 grams + 150-200 ml water. According to the Gongfucha, brew several times at 85-90°C, for 40-60 seconds. / 10 inf.

B) Western brewing: 3-5 grams + 300-500 ml water.  Infuse with 80-90 C° water 2-3 times, for  1-2 minutes. / 3 inf.