YC02 Wuyishan Shuixian
Chinese: wǔ yí shān shuǐ xiān(武夷山水仙)
Translation: Wuyishan Shuixian
Type: YanCha(Rock Tea)
Pluck: bud and three leaves
Origin: Wuyishan, Fujian, China
Harvest date: 06/25/2016
Processing Style: Follow the traditional manual practices, first heavy roasted once using using a high heat charcoal fire, then lightly roasted once using using a low heat charcoal fire.
Storage Methods: Sealed, Prevent moisture, Vacuum, Alone
Brewing Parameters：Wuyi Shuixian best can use well water or mountain spring water and other natural water brewing, brew out of Wuyi Shuixian tea color is the best. The amount of tea should be noted that the ratio of tea and water 1 : 20 or so. The temperature can be controlled at about 70 degrees Celsius. Brewing tea time is the key, time control depends on your tea quality, at the same time as the number of brewing changes,soluble substances will become less, therefore brewing time is relatively longer than the last.
Wuyishan Zhengyan tea refers to Wuyishan in the growth environment of good rock produced Wuyi rock tea, "three pit two streams" is the representative of the rock producing areas as "HuiYuan Keng, Niulan Keng, Daoshui Keng, Liuxiang Jian and Wuyuan Jian", soil permeability is good, potassium and manganese content is high, moderate acidity, tea rock rhyme obvious. The main origin of Zhengyan is Tianxinyan, Matouyan, Huiyuan, Zhuke, Bishi, Yanzike, Jiulongke, Yuchayuan, Yuhuadong, Shuiliandong, Foguo, Taohuadong, Guilin, Sanyangfeng etc. Its rock valley cliff, shading conditions are good, summer sunshine short, winter blocking the cold wind, temperature difference is small.
As the best tribute tea of both Ming and Qing dynasties, Dahongpao experienced a history of more than 350 years. In early 1980s, Dahongpao mother trees’ vegetative propagation achieved a complete success, resulted in more than 40,000 mu plantation of Dahongpao tea during the past years of promotion. At present, Dahongpao trees, being ancient and rare, were recorded as Wuyi Mountain World Natural and Cultural Heritage. The traditional processing technology of Dahongpao tea was elected as the first batch of National Intangible Cultural Heritage, and now is a candidate, on behalf of China, of the World Intangible Cultural Heritage.