Charcoal-Baked Shui Xian is a traditional oolong tea from Fujian Province, refined through a slow charcoal-baking process. Additional specialty of this tea is natural aging, which gives the tea its unique organoleptic characteristics. Based on the classic Shui Xian variety, this tea is distinguished by its deep aroma and full-bodied flavor, enhanced by baking over natural lychee wood charcoal. This long-standing method has been passed down since the Qing Dynasty, gradually shaping the tea’s signature roasted character.
The tea is grown at an altitude of 300–600 meters in Wuyishan and Jianyang regions and is harvested between April and May. Picking includes one bud with four to five mature leaves, done both manually and mechanically, depending on the section of the garden.
After plucking, the tea undergoes traditional oolong processing: withering, semi-fermenting, fixation, rolling, and sun-drying. The crucial step is the charcoal baking itself, where the leaves are slowly baked for 8–24 hours at temperatures between 80–120°C. This low-temperature, slow-bakingt method allows the leaves to fully absorb the fire’s aroma, producing a balanced tea with fire, orchid, and varietal floral notes.
When brewed, the tea yields a rich, amber liquor with a smooth, velvety texture. Initial steeps reveal pronounced roasted notes, which gradually open to reveal layered florals, soft sweetness, and a long, lingering aftertaste. This tea is highly resistant to multiple infusions.
For brewing, use 5–7 grams of tea in a gaiwan or Yixing teapot. Steep with boiling water (100°C). The first few infusions can be short—5 to 10 seconds—then gradually extended.
60g
Origin: China, Fujian, Wuyishan & Jianyang
Packed: May 2025
The tea is grown at an altitude of 300–600 meters in Wuyishan and Jianyang regions and is harvested between April and May. Picking includes one bud with four to five mature leaves, done both manually and mechanically, depending on the section of the garden.
After plucking, the tea undergoes traditional oolong processing: withering, semi-fermenting, fixation, rolling, and sun-drying. The crucial step is the charcoal baking itself, where the leaves are slowly baked for 8–24 hours at temperatures between 80–120°C. This low-temperature, slow-bakingt method allows the leaves to fully absorb the fire’s aroma, producing a balanced tea with fire, orchid, and varietal floral notes.
When brewed, the tea yields a rich, amber liquor with a smooth, velvety texture. Initial steeps reveal pronounced roasted notes, which gradually open to reveal layered florals, soft sweetness, and a long, lingering aftertaste. This tea is highly resistant to multiple infusions.
For brewing, use 5–7 grams of tea in a gaiwan or Yixing teapot. Steep with boiling water (100°C). The first few infusions can be short—5 to 10 seconds—then gradually extended.
60g
Origin: China, Fujian, Wuyishan & Jianyang
Packed: May 2025