YC03 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.
Being one of the main varities of Wuyishan rock teas, narcissus belongs to asexual propagation, large-leaved, and late-matured tea series. Its leaf, which is fat and thick, is one time larger than that of others. Narcissus tea has the following characteristics: fat and strong leaves with black green and a little gemstone color, sharp and lasting orchid-like fragrance, pure, mellow, sweet and brisk taste, heavy deep orange yellow tea soap, brilliant and soft leaves with green inside and red around. The tea can be made many times for the same pot.