1. History: The Survivor
Shui Xian is ancient. It was discovered in the Jianyang area nearly 1,000 years ago. While other cultivars have come and gone, Shui Xian has survived because it is incredibly hardy.
It has large, thick leaves and a deep root system. In the Wuyi growing region, you will often see massive Shui Xian trees growing wild on the edges of cliffs or near streams. These trees are often 60-100 years old.
In contrast, most Rou Gui bushes are replanted every 15-20 years to maintain high yield. This makes "Old Bush" Rou Gui extremely rare, while "Old Bush" Shui Xian is an established market category.
2. Botany: Why Age Matters (Lao Cong)
What changes when a tea tree gets old?
1. Root Depth: A 60-year-old tree has roots that penetrate deep into the substrate, bypassing the surface soil. They absorb trace minerals (Magnesium, Potassium) from the weathering rock.
2. Metabolism: Older trees grow slower. They produce less Nitrogen (bitterness) and accumulate more Carbon (sugars/polysaccharides).
3. Pectin: The leaves of Old Bush Shui Xian are rich in pectin. When brewed, this creates a "Sticky" sensation. The tea feels like oil or broth, coating the lips. This is the famous "Bones" (Gu) sensation—a structure that holds up even after 10 infusions.
Expert Tip: The "Moss" Taste
True Lao Cong Shui Xian (60+ years) often has moss growing on its trunk. Many tea drinkers swear they can taste this moss in the cup—a damp, woody, earthy note that is distinct from the charcoal roast. While chemically unproven, this "Cong Wei" is the most sought-after flavor note in Wuyi tea.
3. Shui Xian vs. Rou Gui: A Study in Contrast
If you are new to Rock Tea, drink these two side-by-side.
| Feature | Shui Xian (The Bones) | Rou Gui (The Meat) |
|---|---|---|
| Primary Sensation | Texture (Mouthfeel) | Aroma (Nose) |
| Flavor Notes | Wood, Moss, Orchid, Brown Rice | Cinnamon, Spice, Peach |
| Impact | Slow, Deep, Lingering | Fast, Sharp, Explosive |
| Best Age | Old Bush (Lao Cong) is best | Young Bush is common |
4. Processing: The "Slow Fire"
Because Shui Xian has thick, watery stems (hence the name "Water Sprite"), it is difficult to roast. If you roast it too fast, the water inside the stem boils and bursts the leaf.
Therefore, Shui Xian undergoes a traditional "Slow Roasting" (Wen Huo).
The tea is roasted over low-temperature charcoal for 10-12 hours, then rested for a month, then roasted again. This process drives the water out slowly and caramelizes the deep sugars inside the stem. The result is a tea that is extremely smooth, with zero green notes and a "toasted grain" sweetness.
Taste the History
We have secured a small lot of 60-year-old "Lao Cong" Shui Xian from the Hui Yuan Keng pit. It has the signature mossy/woody profile of a true Old Bush.
Shop Old Bush Shui Xian
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