Rock Tea Lao Cong
Shui Xian Pest.Free

The special nature of rock tea is due to its history as well as cultivars (more information on rock teas below). The Shui Xian cultivar used for this oolong is the best known of its kind in Wuyi. With its extremely full-bodied and persistently sweet taste, it served as a template for many subsequent cultivars. As the saying in Wuyi goes, "醇厚不过水仙"; there is no smoother or better taste than Shui Xian.

Probably the greatest factor contributing to the special quality of this rock tea is the mature trees from which the tea is made. They are estimated at having reached an age of over 80 years; they are so tall that ladders have to sometimes be used during harvest. The impressive age of the trees is reflected in the tea's uniquely smooth and highly sweet taste. This oolong is wonderfully balanced.

The harvest itself is done by hand. After the classic harvesting of only the bud and first three leaves of each stem, the production of this oolong can begin: wilting in the sun to remove moisture, where oxidation/fermentation begins, then wilting inside a farm building where they are tossed several times. The resulting small tears on the tea leaves, particularly around the edges, release cellular fluid which oxidises with the atmospheric oxygen. This process can take up to two days.

In the next stage, the fermentation process intensifies. Depending on the quantity, the leaves are then rested on bamboo plates in the fermentation chamber and develop an auburn colour at the tear points.

After reaching the desired degree of fermentation, the fermentation process is stopped via a heated oven (the kill-green step). The leaves are then rolled and broken open, which causes the aromatic cellular fluid to spread over the leaves and harden. The tea gets its characteristic twisted needle shape by rolling. Next, they are gently roasted several times over hardwood charcoal. Each of roast takes eight to twelve hours, and days can pass in between. Finally, after cooling, the leaves are carefully sorted according to their quality.

Single Origin

This tea is sourced exclusively from the above-mentioned tea plantation in Wuyi and is purchased directly from the farmer.

Brewing Guide

3 heaped teaspoons per 100–250ml (95°C) water. Steep for 30 seconds. Suitable for several infusions.

After two infusions, increase the infusion time by about 30 seconds with each subsequent infusion.

Packaging

High-quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

Oolong tea is traditionally prepared in a gaiwan (for smaller quantities) or a tall glass teapot with an integrated strainer in which the tea can float and steep freely. For a particularly aromatic preparation, we recommend using a Yixing teapot made of natural clay.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal, though any airtight tea caddy with internal coating will suffice.

Wuyi Yan Cha 岩茶

The Wuyi Mountains in the northwest of Fujian Province traditionally rank among the most famous tea cultivation regions in China. This relatively large region, which is dominated by imposing rock massifs, densely growing forests and twisting rivers, is home to only about 20,000 people. For centuries the mountains were a place of hermitage for taoist and buddhist monks, who began to settle in the region during the Song Dynasty (960–1279). From this period onward tea was cultivated on the cliffs and hills as well as in the gorges.

The karst topography of this terroir offers excellent growing conditions for tea, as rainwater collects minerals from the cliffs and limestone gorges as it flows. The natural drainage and low surface water of the land was used by early monks and farmers to their advantage, resulting in very mineral-rich soil over time. The tea plants growing in the valleys and slopes benefit greatly from these minerals.

The characteristic rocky terroir of the Wuyi region as well as the minerality of the tea have led to the common name of "rock tea" or "Wuyi Yan Cha (武夷岩茶)" for oolongs produced in the region.