Shui Xian (水仙)
archetype: Water narcissus by the stone
A narcissus on the stone's edge: the heavy coolness of minerals and a thin floral breath.
History
'Water narcissus' is the oldest and most widely planted of the Wuyi yancha. Canonical Shui Xian is made from the large leaves of old bushes ('lao cong', the old bush), oxidised to 50–60 % and slowly roasted, drawing out the characteristic double note — a cool flower above and a warm wood below. Old bushes of 60+ years yield 'lao cong shui xian' with a particularly deep vanilla-wood base.
Terroir
The best Shui Xian comes from the Wuyi Mountains; 'lao cong' (the old bush) gives the longest vanilla-wood note. Neighbouring counties give a similar but less mineral leaf.
Leaf
dark orchid, wet stone, vanilla, woody sweetness; in 'lao cong' a deepened vanilla-cedar base long, cool, a mineral trail that lingers in the throat like a note of cold water
Properties
moderate caffeine and catechins; the gentle roast makes the tea easy on the body; favourable for breathing and digestion dense, cool, settling in the lower half of the chest and the belly medium (40–55 mg)
Brewing ritual
a yixing pot of 120 ml; 100 °C; 8 g / 120 ml. 10s — dark orchid, wet stone; 12s — the peak: vanilla, dark wood, the cool of a stream; 15s — flower and stone in one breath; 22s — a sweet depth, bark; 35s — a long note of cool sweetness; 50s — the finale — a mineral trail.
When to drink
day and evening. autumn and damp shoulder seasons. when you want depth without strain; for solitary work; for the silence after a crowded day