Gao Cong Shui Xian
Regular price
$18.00
Frequently Asked Questions
Control humidity: Avoid storing tea in conditions that are either too dry or too humid.
Keep it cool: Store tea in a cool place away from direct sunlight and heat sources. Keep in mind that display cabinet lights can also produce heat.
Protect from light: Avoid using transparent containers whenever possible.
Limit exposure to air: Keep tea well sealed and avoid opening the container more often than necessary.
After we receive your order, we will process your package within 48 hours and hand it over to our international shipping partner. We will also send your tracking number by email. At this stage, tracking information may not be available yet.
Once the shipping partner receives the package, it usually takes 1–3 days (excluding Sundays) for them to process and dispatch it. Tracking information will begin to update after the package has been dispatched.
Delivery usually takes around 7–18 days from the date of dispatch.
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What are the “roots” of Rooteas?
Family-made
Wuyi Yancha is what our own family makes in Wuyishan, and it is the tea we work with most closely. We know the growing areas and tea plants firsthand, as well as the decisions that go into processing and roasting. For the small number of other teas we carry, we work with tea-making families we know personally and whose work we know well.
Single-origin
Wuyi Yancha carries the influence of where it is grown. Wuyishan has a particular growing environment shaped by its rocky terrain, soil, climate, sunlight, and moisture, and these conditions are an important part of what makes Wuyi Yancha what it is. Together with cultivar, processing, and roasting, they all play a part in the aroma, texture, and overall character of the finished tea.
Transparency
We try to keep the information about our teas simple and clear. We share where each tea comes from, what tea plant it is made from, and how it was processed and roasted, so you have a clear idea of what you're drinking.
- Name: Gao Cong Shui Xian (“Tall Bush Shui Xian”), tree age: 30-35 years
- Chinese Name & Pinyin: 高枞水仙 gāo cóng shuǐ xiān
- Type: Wuyi Rock Oolong
- Origin: Wuyishan, Fujian
- Harvest Time: Spring, 2025
- Roast Level: Medium-light fire ("zhōng qīng huǒ", "中轻火")
Click to learn more about our roast levels
- Producer: Xiao Family
- Tasting note: Airy florals, Soft sweetness, Mellow and soft
Gao Cong Shui Xian refers to Shui Xian bushes around 30 to 50 years old. At that age, the tea begins to show a more mature side of the cultivar. The orchid-like floral note of Shui Xian is still there, but it is joined by a gentle woody character and a faint mossy nuance. The liquor feels mellow and softly thick, with a clean, subtle sweetness in the finish. For those looking to dive deeper into Shui Xian, this is a very comfortable place to start.
What does “chún” mean in Shui Xian?
Part of what gives Shui Xian its sense of chún bù guò shuǐ xiān (“When it comes to chún, nothing surpasses Shui Xian”, “醇不过水仙”) comes from the cultivar itself. Shui Xian is an arbor-type, large-leaf tea, and its leaves are thicker and fleshier than shrub-type cultivars like Rou Gui. Because of that, it releases a generous amount of material into the liquor during brewing, including tea polyphenols and amino acids, which gives the tea soup a fuller and richer body.
As the bushes age, the proportion of polyphenols tends to decline, while gelatinous substances gradually accumulate. This allows the liquor to retain its depth and body while losing some of the sharper edge found in younger teas, becoming smoother and more cushioned in texture. The rounded feeling of the tea liquor as it passes through the throat, with no rough edges, is what “chún” refers to.
Tea: 8g
Gaiwan: 110–150ml
Water Temperature: 100°C / 212°F
(When possible, use spring water, purified water, or good-quality mineral water. Avoid using very hard water)
Use flash steeping (pour out the tea in about 3s). Do not oversteep. As the flavor begins to fade, extend each infusion by 5–10s as needed.
Note: Be sure to pour out the tea soup completely after each infusion. Do not let it sit in the gaiwan.
(Adjust the tea amount and steeping time to suit your own taste.)
