Light Roast "Gao Cong Shui Xian" Rock Oolong Tea

Old-bush Shui Xian crafted with a gentle, low fire to spotlight its natural orchid fragrance. This is a subtle, mellow, sweet take on classic Yancha: clean minerality, airy florals, and an easy, persistent finish. It handles longer infusions gracefully and keeps its flavor for many rounds.

Why it’s special

• Old-bush (gao cong) Shui Xian for deeper sweetness and stamina.

• Light roast preserves orchid aromatics and a fresh, lifted cup.

• Clear Wuyi “rock” character: mineral backbone with soft sweetness.

• Forgiving to brew: long steeps or many short infusions both work.

Tasting notes

• Aroma: orchid, wildflower honey, light wood, warm mineral.

• Liquor: clear amber-gold; medium body with smooth texture.

• Flavor: mellow honeyed sweetness over gentle stone-mineral and tender florals; a hint of baked grain from the light roast.

• Finish: clean, cooling, and lightly sweet with steady after-aroma.

Origin & processing

• Area: Wuyishan, Fujian

• Cultivar: Shui Xian

• Bush age: 50 years and older bushes (gao cong 高从)

• Harvest: April

• Craft: traditional withering, shake-bruise, low-to-moderate oxidation, light charcoal roast to set fragrance

Brewing guide

(Good water makes a big difference. Adjust to taste.)

Gongfu (recommended)

• 6–7 g per 100 ml

• 98–100 °C

• Quick rinse, then 10s • 12s • 15s • 20s • 25s… for 8–10 infusions

• Notes: push time slightly if you want more depth; keep early steeps short to emphasize florals.

Western

• 3 g per 300 ml (10 oz)

• 95–98 °C for 2–3 minutes

• 2–3 infusions; add 20–30s on later rounds

Grandpa style

• 1–1.5 g per 100 ml

• 90–95 °C, top up as you sip

• Smooth, floral-sweet cup with very low astringency

Pairing & occasions

Excellent as an afternoon oolong or for side-by-side tastings with medium and heavy-roast Yancha to explore roast levels.

In Summary

• Caffeine: medium

• Storage: airtight, cool, dry, away from strong aromas. Light-roast Yancha benefits from a brief rest after delivery; enjoy now or over the next 12–24 months.

• Tea: Light Roast Gao Cong Shui Xian (Wuyi Rock Oolong)

• Harvest: April (spring)

• Region: Wuyishan, Fujian

• Style: older-bush Shui Xian, light charcoal roast

In short: a gentle, floral-forward Shui Xian with honest rock minerality, easy sweetness, and the resilience to take either longer steeps or many short infusions.