[Sep 26. 2026 Updated] 2026 Spring "Lan Xiang Shui Xian" (Orchid Aroma Shui Xian) Medium-heavy Roasted (A+++++ Grade) Wuyi Yancha Oolong Tea

Product Specifications

• Origin: Wuyi Mountain Region, Fujian, China

• Harvest: Spring 2026

• Varietal: Shui Xian (Water Sprite)

• Roasting: Traditional Medium-Heavy Charcoal Roast (multiple roasting sessions)

• Grade: A+++++

• Dry Leaf Appearance: Tightly twisted dark glossy strips with deep brownish-black tones

Profile & Character

• Aroma: Elegant floral orchid notes layered over deep, warmed wood tones and integrated charcoal roast aromas.

• Palate: Exceptionally smooth, rich, and velvety. The medium-heavy charcoal roasting gives the brew a structured, heavy body while highlighting the smooth "Cong Wei" (aged woody character) typical of fine Shui Xian, concluding with a prolonged orchid-like aftertaste.

Brewing Methods

1. Gongfu Steeping (Gaiwan or Yixing Teapot)

• Tea-to-Water Ratio: 8g per 110–120 mL vessel

• Water Temperature: 100°C (212°F)

• Process:

  1. Perform a rapid 3–5 second rinse with boiling water to awaken the roasted leaves.

  2. Steep for 5–10 seconds for the first 3–4 infusions.

  3. Gradually extend steeping time by 5 seconds for each subsequent round as the leaves open.

2. Mug / Grandpa Style (Daily Mug Method)

• Tea-to-Water Ratio: 3–4g per 300–400 mL mug

• Water Temperature: 95–100°C (203–212°F)

• Process:

  1. Add leaves directly into a tall mug and pour boiling water over them.

  2. Allow leaves to steep and settle for 2–3 minutes before drinking.

  3. Top off with hot water when one-third of the liquid remains.

3. Thermos / Tumbler Steeping (Travel & Office Method)

• Tea-to-Water Ratio: 2–3g per 500 mL insulated flask

• Water Temperature: 90–95°C (194–203°F)

• Process:

  1. Place leaves into the thermos and fill with hot water.

  2. Seal and allow to infuse continuously. The robust medium-heavy roast ensures a deep, smooth, non-astringent liquor even during extended steeps.