Light Roast "Gao Cong Shui Xian" Rock Oolong Tea

Old-bush Shui Xian crafted with a gentle, low fire to spotlight its natural orchid fragrance. This is a subtle, mellow, sweet take on classic Yancha: clean minerality, airy florals, and an easy, persistent finish. It handles longer infusions gracefully and keeps its flavor for many rounds. Why it’s special Old-bush (gao cong) Shui Xian for deeper sweetness and stamina. Light roast preserves orchid aromatics and a fresh, lifted cup. Clear Wuyi “rock” character: mineral backbone with soft sweetness. Forgiving to brew: long steeps or many short infusions both work. Tasting notes Aroma: orchid, wildflower honey, light wood, warm mineral. Liquor: clear amber-gold; medium body with smooth texture. Flavor: mellow honeyed sweetness over gentle stone-mineral and tender florals; a hint of baked grain from the light roast. Finish: clean, cooling, and lightly sweet with steady after-aroma. Origin & processing Area: Wuyishan, Fujian Cultivar: Shui Xian Bush age: 50 years and older bushes (gao cong 高从) Harvest: April Craft: traditional withering, shake-bruise, low-to-moderate oxidation, light charcoal roast to set fragrance Brewing guide (Good water makes a big difference. Adjust to taste.) Gongfu (recommended) 6–7 g per 100 ml 98–100 °C Quick rinse, then 10s • 12s • 15s • 20s • 25s… for 8–10 infusions Notes: push time slightly if you want more depth; keep early steeps short to emphasize florals. Western 3 g per 300 ml (10 oz) 95–98 °C for 2–3 minutes 2–3 infusions; add 20–30s on later rounds Grandpa style 1–1.5 g per 100 ml 90–95 °C, top up as you sip Smooth, floral-sweet cup with very low astringency Pairing & occasions Excellent as an afternoon oolong or for side-by-side tastings with medium and heavy-roast Yancha to explore roast levels. In Summary Caffeine: medium Storage: airtight, cool, dry, away from strong aromas. Light-roast Yancha benefits from a brief rest after delivery; enjoy now or over the next 12–24 months. Tea: Light Roast Gao Cong Shui Xian (Wuyi Rock Oolong) Harvest: April (spring) Region: Wuyishan, Fujian Style: older-bush Shui Xian, light charcoal roast In short: a gentle, floral-forward Shui Xian with honest rock minerality, easy sweetness, and the resilience to take either longer steeps or many short infusions.