Shui Xian (水仙)

tea imagery: Narcissus beside a stone

Shui Xian is a large-leaf tea cultivar used to make several styles of tea. This page covers the Wuyi rock oolong, appreciated for its body and floral or woody notes. A lighter roast may highlight flowers, while a stronger roast brings baked notes forward.

History

The cultivar’s origins are associated with Jianyang in Fujian, and it is also widely grown in Wuyishan. Wuyi Shui Xian is rolled lengthways and roasted; Zhangping Shui Xian is shaped into small squares. The same plant name does not mean the same tea. Lao cong refers to old bushes, not to aged finished leaves. Ask separately about plant age and harvest year.

水仙 is commonly translated as “Narcissus”; a literal reading of the characters suggests a water immortal. The flower beside a stone in our illustration is an artistic association with the name, not an ingredient.

Terroir

Wuyishan, northwestern Fujian; the cultivar also grows elsewhere. Ask about the particular garden. Soils and drainage vary between plots. Humid climate; valleys and open slopes receive different amounts of light. Compare batches with similar roast levels. Bush age alone cannot replace good flavour and reliable origin information.

Leaf

dry leaf: Long, twisted leaves whose size is easier to see after brewing.

aroma in a warmed vessel: Smell the dry leaves in a warmed vessel to judge how prominent the roast is.

aroma after brewing: Wait for the hot steam to subside, then look for floral or woody notes.

taste: Floral, woody and sweet toasted notes, sometimes reminiscent of orchids. Lao cong teas may also suggest bamboo leaves, though each batch has its own character.

finish: Notice whether sweetness remains after a sip and how much the tea dries your mouth.

Properties

Traditional descriptions: “Cooling” or “warming” can be read as descriptions of an impression, rather than a diagnosis or prescription.

What to know: Use the same leaf weight when comparing the body of different teas. If this one feels heavy or too astringent, shorten the steep first and drain it completely.

Over a cup of tea: Notice the weight of the tea in your mouth, then the flavour that remains after a sip.

Caffeine: The amount depends on leaves, dose and infusion time. Old bushes do not produce caffeine-free tea.

How to brew

A 120 ml gaiwan or teapot that is easy to drain completely. 95–100 °C; try 5 g per 120 ml to start. Time for each infusion: 15 s, 15 s, 20 s, 30 s, 45 s, 60 s.

When to drink

During the day; avoid late sessions if you are sensitive to caffeine. Any season. To compare floral and woody characters in rock oolongs. Nuts or a little dark chocolate, after tasting the tea on its own. While reading or chatting; Rou Gui makes a useful comparison

What to notice

First assess the texture: light or full-bodied?
Then smell the empty cup.
In the second infusion, compare aroma and body separately.

Questions and answers

How do you brew Shui Xian?

A 120 ml gaiwan or teapot that is easy to drain completely. 95–100 °C; try 5 g per 120 ml to start. Time for each infusion: 15 s, 15 s, 20 s, 30 s, 45 s, 60 s.

What does Shui Xian taste like?

Floral, woody and sweet toasted notes, sometimes reminiscent of orchids. Lao cong teas may also suggest bamboo leaves, though each batch has its own character.

How much caffeine is in Shui Xian?

The amount depends on leaves, dose and infusion time. Old bushes do not produce caffeine-free tea.

What else should I know about Shui Xian?

Use the same leaf weight when comparing the body of different teas. If this one feels heavy or too astringent, shorten the steep first and drain it completely.