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This tea originally came from Jian Yang not far from WuYi Mountain and has been transplanted to WuYiShan. Premium Shui Xian is often called Narcissus because of its wonderful floral aroma reminiscent of blooming Narcissus flowers. The robust flavor fills the mouth with a lingering aftertaste. This is a great tea for new rock wulong tea drinkers due to its fragrance, rich taste and low price.

Location: Fujian Province
Tea Bush: Shui Xian
Tea Master: Lin Qu
Harvest Time: April-May
Picking Standard: zhong kai mian (3 slightly open leaves)

Brewing Guidelines
Teaware: 12 oz. glass, porcelain or yi xing clay pot
Amount: 1 Tbs of tea leaves
Water: 212°F (boiling) filtered water
Infusion: First infusion at least 2 minutes. The leaves are good for 7 infusions.