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Wuyi Rock Shui Hsien Oolong Tea

Name: Wuyi Rock Shui Hsien Oolong Tea
SKU: TEA-141
Availability: InStock

$19.99 – $35.99

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SKU: TEA-141 Category: Oolong Tea Tag: Wuyi Rock Oolong Tea

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What is Wuyi Shui Hsien Oolong Tea?

Shui Hsien Oolong tea, it’s a kind of high-quality Wuyi rock tea circulating in Fujian, China, which first appeared in the Qing Dynasty in ancient China. It is also called “Shui Xian” (水仙) in Chinese. After brewing, the tea is orange and yellow, with an attractive fragrance and strong orchid aroma, and has an excellent health care effect. Since it is Influenced by the advantaged natural environment, Wuyi Shui Hsien has the characteristics of tea-shaped fat, green-brown oil, treasure color, sand grains on the back of some leaves, broad and flat main veins on the leaf base, strong and sharp fragrance. You can feel the unique “orchid fragrance” when smelling it.

Wuyi rock tea, formerly known by the trade name “Bohea” in English, is a category of black and oolong teas grown in the Wuyi Mountains of northern Fujian, China. Wuyi teas are sometimes called “rock teas” (Yan Cha) because of the distinctive terroir of the mountainsides where they are grown. The Wuyi region produces a number of well-known teas, including Lapsang Souchong and Da Hong Pao. It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding brick tea) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.

Original	Wuyi, Fujian, China
Grade	Supreme ★★★★☆
Type	Loose Oolong Tea
Leaves	Tight solid, Slightly distorted
Soup	Yellowish and clear
Fermentation	Semi-Fermented
Net Weight	250g 8.8oz / 500g 1.1lb
Expired Date	18 Months
Storage Condition	Dry, Refrigerated, No odor, Well-Sealed, Sunshine Shielded, Low Temperature

Health Benefits Of Wuyi Shui Hsien Oolong Tea

1. Protect teeth

Shui Hsien tea is rich in trace element Buddha, which is an essential nutrient for the development of human teeth.

2. Improve digestion

Alkaloids are also an important nutrient contained in Shui Hsien tea, which can maintain the normal PH of body fluids and promote gastric secretion. After drinking, people can improve the digestive capacity of the intestines and stomach and relieve various symptoms of indigestion quickly.

3. Improve kidney function

Shui Hsien tea can inhibit human renal tubular resorption, also can improve the function of the human kidney, and clean up the toxins accumulated inside the human body kidney and waste.

4. Prevent high blood fat

Shui Hsien tea also contains rich vitamin C, this kind of material can clean up the human body of cholesterol in the blood, and reduce cholesterol accumulated in the human body, at the same time it also can enhance the toughness of the human body’s blood vessels, promote blood circulation, can accelerate the decomposition of fat in the human body and metabolism, after drinking can prevent hyperlipidemia at ordinary times, also can soften blood vessels, reduce the occurrence of thrombosis and arteriosclerosis.

How To Make Wuyi Shui Hsien Oolong Tea?

The proper teaware for brewing Shui Hsien tea is Gai Wan or Purple Clay (Zisha) Teapot. The guide is as same as Dahongpao.

Step 1. Preheat the Gai Wan or Zisha Teapot with boiled water. Wash the teaware inside and outside, and must be heated thoroughly.

Step 2. Scoop 1 teaspoon of Shui Hsien tea leaves (about 4g) and put them into the teaware.

Step 3. Pour boiled water(Temperature is about 100℃) into the teaware. Kindly notice that water with low temperature can not activate the tea leaves.

Step 4. Pour out the 1st steep and add hot water again. The ratio between tea leaves and water is about 1:20~30.

Step 5. Steep for about 10~15 seconds then serve.

Notice:

1. Use boiled water since the Hui Hsien tea is semi-fermented as same as Dahongpao. When the water cools down, can use boiled water again to activate the tea leaves.

2. Steeping time can be added about 5 seconds from the 4th steep. The whole brewing process can reach to max. 5 times.

3. When filling the pot, the water should be slightly higher than the teaware surface, and then scrape off the foam from the water surface.