A firm favorite of gongfu drinkers worldwide, he pops up everywhere on the menu.
There are many different types. They can broadly be classified into four types:
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Mingnan (Produced in southern Fujian province)
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Mingbei (Produced in northern Fujian province)
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Wuyi (Produced in Wuyi Mountain)
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Phoenix (Produced in Guangdong province's Phoenix Mountain)
His popularity is remarkable when you consider he has only been cultivated in Wuyi in the last 200 years.
Together with Dahongpao and Rougui, he is one of the three most widely cultivated teas in the Mountain.
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AA Grade (Spring 2010) - 49 grams
The word "Shui Xian" means Water Fairy. A friend of mine likes to say: Rougui is for the fragrance, Shuixian is for the water.
Laocong AAA Grade (Spring 2010) - 49 grams
Our second best high grade Wuyi tea, this AAA grade is known as a Laocong Shuixian. The tea leaves are plucked from an old tea bush of at least 15 years old.
On the outside, he resembles the Tarzan - stout, muscular and powerful - exactly how a high grade Wuyi variety should look like.
Internally he is more feminine The liquor is smooth, rich, full-flavored and mellow. The aroma is an orchid perfume: high, light and lasting.
This tea is available as part of the Wuyi 7-in-1 Sampler.
For further information about packaging, brewing, maturation and storage, read Wuyi Tea - Further Guide
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