WuYi High Fired Old Bush ShuiXian (Volume, per g)


This is our introduction to a classic high fired yancha. Like a grumpy older man who has been around town a few times and isn't afraid to show its true nature. Produced from the same tea master as our 1960's Wuyi ShuiXian, only 50 years younger. Harvest from old bushes in May.


  • Dry Leaf Aroma: Sweet and crisp, like cut hay hints as something deeper with layers of cardamom spice 
  • Wet Leaf Aroma: Fresh baked baguette, the wet leaf yields to its spicier side but lightens up with a fresh tannin much like tart cranberries. The finish however, sticks to its spicier roots but ends on a softer note of charred oak barrel 
  • Body: A floral, full bodied bourbon with a light syrup texture. One is reminded of bitter almonds and the tartness not unlike citrus zest. Later infusions reveal a savory notes of crushed grapes 
  • Finish: Minty with a drying on the mouth creating a similar sensation to that of a brut champagne 
  • Qi: Relaxing and warming, allows the drinker to reflect in a more meditative state
In Stock:
Purchase minumum:
Purchase maximum:
Brewing Parameters:
Vessel size: 90ml - 250ml. Tea quantity: 3/4 or full Vol. of vessel capacity. Water Temperature: Fish-eye boil - 212 degrees F.
Brewing Time:
Flash rinse: Pour the heated water over the tea leaves until covered. Quickly pour out the water and allow the now rinsed leaves to sit for 60 sec. 1st steep: 1s - 2nd steep: 1s - 3rd steep: 1s - 4th steep: 1s - 5th steep: 1s - 6th steep: as desired
Traditional Kung-Fu Tea Preparation:
Pre-heat your tea vessel with boiling water, discard water before putting tea in. Add the tea leaves to the heated vessel. Add boiling water to the leaves until tea vessel overflows. Discard water immediately, this is to rinse and heat the tea leave
Write Review
Rating required