Wuyishan Laocong Shuixian Oolong – Centennial Bush, Hand-Roasted Cliff Tea from Core Wuyi Region, 224g

Discover the depth and heritage of Laocong Shuixian, a rare variety of Wuyi rock tea (Yancha), hand-harvested from tea bushes aged over 100 years in the prestigious Wusandi core growing area of Wuyishan. Revered as one of the four signature cultivars of Wuyi Yancha, authentic Laocong Shuixian is prized for its unique "cong" flavor—an elegant combination of orchid, moss, and creamy floral notes only found in century-old tea trees.

Crafted through traditional charcoal roasting techniques, this oolong unfolds with a distinctive aroma that evolves through each steep. The dry leaves are thick and twisted, dark green with a subtle sheen, releasing a soft but rich scent of orchid, milk, and fresh florals. The initial infusions present a thick, silky liquor with a deep orange hue, while later steeps reveal layers of bamboo leaf, sticky rice, and a creamy finish, often described as reminiscent of zongzi or warm milk.

With its complex flavor structure and lingering throat sweetness, this tea is a reflection of time and terroir. The signature "rock rhyme" (yan yun)—a mineral-rich texture found only in high-grade Wuyi teas—adds depth and sophistication to the experience. From its first to the eighth steep and beyond, the transformation of flavors keeps tea connoisseurs engaged and delighted.

Packaged in individual 7g vacuum-sealed foil sachets, this tea is not only convenient for storage and travel but also ideal for traditional Gongfu-style brewing.

Product Details

Origin: Wusandi core region, Wuyishan, Fujian, China

Tea Type: Laocong Shuixian (Old Bush Narcissus Oolong)

Bush Age: Over 100 years

Processing: Hand-roasted over charcoal, medium-light roast

Dry Leaf Appearance: Thick, twisted strands; dark olive-green with a soft luster

Aroma: Orchid, moss, light milkiness, evolving into bamboo leaf and rice notes

Liquor Color: Deep orange-yellow, clear and glowing

Flavor Profile: Rich, smooth, with evolving floral and creamy notes; distinct "cong" aroma

Mouthfeel: Thick, mellow, long-lasting throat sweetness

Infusion Evolution: 1st–3rd: orchid & moss; 4th–5th: bamboo leaf & rice; 7th–8th: creamy milk finish

Leaf Quality: Soft yellowish-green with red edges—classic “three red, seven green” feature

Serving Size: 224g ±2%

Packaging: Food-grade vacuum-sealed aluminum foil sachets

Brewing Tips: Use 100°C (212°F) water; spring or mineral water recommended; best brewed in a gaiwan or Yixing teapot

Storage: Store in a dry, airtight place away from light, heat, and strong odors