no. 81

lao cong shui xian, "old bush"


Lao Cong "Old Bush" Shui Xian is a medium roast (zhong qing huo) rock oolong from the protected Zheng Yan area of the Wu Yi Heritage site. It is generally agreed that trees aged more than 50-60 years produce the finest quality leaves; this tea is from a 70 year old tree, growing in a damp valley with limited sunshine. The suitable growing conditions have produced a tender leaf with the desired cong wei  'woodsy, moss or wildness' found in this arbor-style rock tea.

About No. 81, Lao Cong Shui Xian, "Old Bush"


Lao Cong "Old Bush" Shui Xian is a medium roast (zhong qing huo) rock oolong from the protected Zheng Yan area of the Wu Yi Heritage site. It is generally agreed that trees aged more than 50-60 years produce the finest quality leaves; this tea is from a 70 year old tree, growing in a damp valley with limited sunshine. The suitable growing conditions have produced a tender leaf with the desired cong wei  'woodsy, moss or wildness' found in this arbor-style rock tea.  

Our hand-harvested Lao Cong Shui Xian presents with the aforementioned woodsy cong wei, gentle floral notes of orchid, pleasant minerality and toasted brown rice giving way to headier notes of chestnut honey.  The tea enjoys a sweetness and gentleness not found in younger tea shrubs.  Shui Xian cultivar is also referred to as Narcissus, because its evocative floral aroma is similar to the spring blooming flower.  

The term 'Rock Tea', or Yancha (yan'rock' cha 'tea') refers to wu long teas from the legendary Wu Yi Mountains of Northern Fujian. The post-volcaninc rocky terroir of this mountainous region imparts a distinct mineral note, signature to the teas. 

This tea was grown without pesticides, fertilizers or pesticides. 

Tasting Notes: Orchid ~ Mineral ~ Toasted Brown Rice ~ Chestnut Honey ~ Moss

Harvest:  Xia Bin Yan, Zheng Yan, Wu Yi National Park,  Wu Yi Shan, Fujian Province, China - May 2022. No pesticide or fertilizers.

Cultivar: Shui Xian, 70 Year old Trees

Elevation: 800m.


    • brewing

      • 1-2 tsp per 8oz/250ml of water
      • 205°F/95°C (Bring cold, fresh spring water to a boil. Remove from heat, set aside for 45 seconds, and proceed.)  
      • Brew 4-6 minutes  
      • Good for 3 infusions 

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