Shui Xian Orchid Aroma Wuyi Rock Tea[RT07]

It is a top-grade Wuyi rock tea selected through multiple rounds of anonymous blind evaluation, sourced from the core Wuyi rock tea region. A classic large-leaf cultivar grown in danxia red-rock gravel soil, Shui Xian develops rich internal compounds. Crafted with traditional methods and medium-fire slow roasting, its composed charcoal note merges with orchid fragrance and woody cong character. The bright orange-yellow liquor is sweet and full on the palate, with aroma in the soup, essence at the throat, a long-lasting sweet aftertaste, and excellent infusion stability. Net Weight: 8.5g sachets/51g (8.5g × 6 sachets) box Origin: Wuyi Mountain Rock Tea Production Area, Fujian Province, China Grade: 1st Grade Type: Oolong Tea / Wuyi Rock Tea Plucking Standard: 1 bud with 3-4 leaves Dry Leaf: Dark brown and glossy; fat, tightly twisted strips Liquor: Bright orange-yellow Aroma: Composed charcoal note with refined orchid fragrance and subtle woody cong character Taste: Sweet and full-bodied; aroma in the liquor, long-lasting sweet aftertaste, excellent infusion stability Wet Leaf: Even, soft and bright with reddish edges Storage: Keep sealed at room temperature in a cool, dry, dark place away from strong odors. Brewing Guide (Recommended) For best results, we suggest using gaiwan or small teapot. Warm your gaiwan, add about 8g of tea leaves, give it a gentle swirl, and enjoy the dry leaf aroma. Add freshly boiled water that has just stopped bubbling (approx. 100°C / 212°F). Infusion 1-4: Pour and decant quickly—no steeping. Infusion 5-7: Steep for 5-10 seconds. Infusion 7-10+: About 15 seconds. The more infusions, the longer the steeping time, to maintain a consistent flavor profile.