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This Top Grade Laocong Shui Xian is crafted for tea drinkers who appreciate the deep, traditional character of classic Wuyi rock oolong tea. Made from leaves harvested from 50+ year-old tea trees growing in the Zhengyan region near Yunu Peak — one of the well-known scenic and tea-growing areas within the core Wuyi Mountain terroir — this tea expresses the distinctive old bush character that Shui Xian is prized for.

Compared with younger tea trees, Laocong Shui Xian develops a fuller body, deeper texture, and more layered flavor profile. The tea features pronounced woody and mossy aromas, accompanied by a smooth, velvety mouthfeel and the grounded mineral depth characteristic of authentic Wuyi Yancha. Gentle roasting adds warmth and structure without overpowering the tea’s natural complexity.

Rich, mellow, and deeply expressive, this traditional Wuyi rock tea is ideal for those who enjoy wood notes and the bold, mature character of old bush oolong teas.

“Lao Cha Po” specifically refers to old leaves (not tender buds) harvested one week before and after Shuangjiang (one of China’s 24 solar terms, around October 23, marking the start of colder weather). These are mostly coarse leaves from the current year or 2–3-year-old growth. “Cha Po” is the Liubao people’s respectful name for old leaves. In the past, farmers sold tender buds as high-quality tea, while coarse old leaves were kept as everyday tea. The name reflects the farmers’ wisdom of “making full use of what you have.”

Around Shuangjiang, large temperature differences and reduced rainfall make the old leaves thicker and richer in sugars and nutrients, giving the tea a natural cane sugar sweetness. Tea harvested at this time has less astringency and a smoother, naturally sweet taste.

This Lao Cha Po tea was brewed at the tea bar during the 15th Northwest Tea Festival and loved by everyone, receiving high praise.

This tea is made using the traditional Liubao “picking and cleaning old leaves” method: fresh leaves are briefly blanched in hot water, then sun-dried or air-dried. Blanching reduces bitterness, while the drying process, similar to white tea, preserves most of the tea’s natural compounds.

This batch of Lao Cha Po comes from wild, aged tea trees in Shizhai Town, Wuzhou City, with tree ages of 30–50 years, making the raw material rare. Because it uses old trees, even with only 20 years of aging, the tea exhibits flavor comparable to 30+ years aged tea. The tea has a distinct medicinal aroma and carries the forest-like character unique to old trees, offering a rich and unique flavor.

This Rou Gui offers a softer, more refined expression of Wuyi rock tea. Its signature cinnamon-like spice is gentle and elegant, supported by a smooth texture, natural sweetness, and a lingering mineral finish.

Grown in Fo Guo Yan, a lesser-known yet highly regarded site within Wuyi's Zhengyan region, this tea showcases a distinctive side of Rou Gui. Compared with the bold intensity often associated with famous cliff-grown Rou Gui teas, Fo Guo Yan produces a more balanced and graceful character, where sweetness, clarity, and rock rhyme unfold in harmony.

For tea drinkers who appreciate the depth of Wuyi rock tea but prefer elegance over power, this rare-origin Rou Gui offers a rewarding and approachable experience.

This Wuyi Shui Xian is sourced from Wu San Di, a renowned mountain terroir celebrated for producing exceptional old bush Shui Xian teas. The region is known for teas with distinctive woody aromas, mossy depth, and an exceptionally smooth, full-bodied texture.

Compared with more heavily roasted Wuyi Shui Xian teas, this version features a lighter roast that allows the tea's natural character to shine through. The liquor is brighter, smoother, and more approachable, while still retaining the rich depth and complexity that Shui Xian is known for.

Harvested from tea trees over 70 years old, the tea offers a remarkably silky mouthfeel, enhanced sweetness, and a long, lingering finish. Its balanced aroma and pronounced old bush character create a refined and deeply satisfying drinking experience.

Elegant, smooth, and expressive, this tea is ideal for drinkers who appreciate distinctive woody and mossy notes, balanced aromatics.

В Китае чай Лунцзин высшего качества поставляется исключительно из основного района производства Западного озера, из самых аутентичных сортов, которые в идеале собираются ранней весной в виде верхушек почек или одной почки и одного листа, что считается лучшим сортом Лунцзин.
Этот продукт входит в число лучших чаев Лунцзин. Мы получили его от наследника нематериального культурного наследия Лунцзин, мастера Вэнг Ливэня, чайного мастера из вековой чайной плантации Вэнцзяшань и национального первоклассного оценщика чая. Этот преддождевой Лунцзин собран и обжарен вручную Мастером Вэнгом, с сортом Лунцзин № 43. Это чай Лунцзин ручной работы, собранный в начале марта 2024 года. Для тех, кто хочет попробовать подлинный, первоклассный Западный озеро Лунцзин, созданный мастером, этот чай обязателен к употреблению.

Вен Ливэнь
Вэн Ливэнь является наследником вековой чайной плантации Weng Longshun Jingji в Вэнцзясане, основном районе производства Shifeng Longjing, а также национальным первоклассным оценщиком чая.
Он тесно связан с мастерством изготовления чая Западного озера Лунцзин и является одним из наследников этого традиционного ремесла. Вэн Ливэнь имеет большой опыт в изготовлении чая; он не только лично участвует в сборе и обжаривании чайных листьев, но и стремится обучать и продвигать это ремесло, чтобы гарантировать сохранение традиционного вкуса чая Западного озера Лунцзин.
Вэн Ливэнь уделяет особое внимание ручной обжарке чайных листьев в процессе приготовления чая. Он считает, что вкус и качество чая, обжаренного вручную, намного превосходят чай, приготовленный машинным способом. Он подчеркивает, что каждый шаг требует от чайного мастера использования пяти чувств, а взгляд чайного мастера, его суждение и тепло его рук во время ручного процесса приготовления чая незаменимы. Вэн Ливэнь также упомянул, что хотя машинная обжарка является тенденцией в производстве чая Лунцзин, чай, приготовленный вручную, по-прежнему имеет свою уникальную ценность и значение.
Вэн Ливэнь говорит: «У каждого чаедела свои собственные методы и критерии оценки. Лично я считаю, что «без цветочного аромата это не Лунцзин». Хотя цветочный аромат, особенно аромат орхидеи, который мы ищем, — это то, с чем можно столкнуться, но не искать.

Niu Lan Keng is one of the core Zhengyan producing areas of Wuyi Rock Tea, belonging to the famous “Three Pits and Two Ravines.” The area is nourished year-round by flowing streams from rock crevices, with high humidity, misty air, limited sunlight inside the pit, and mineral-rich soil. These conditions create a cool, shaded environment ideal for tea trees.
The Wuyi Rougui produced here—often referred to as “Niu Rou”—is highly prized for its rarity and extremely limited yield, earning it the title “King of Rock Tea.” Its signature cinnamon note is sharp, bold, and highly penetrating, layered with osmanthus, floral, and fruity aromas. Unique to Niu Lan Keng, it also carries a distinct “ravine character”—a mossy, mineral freshness reminiscent of a primeval forest—which adds depth and authenticity to its terroir expression.
On the palate, it strikes a balance of strength and finesse: the cinnamon’s spicy sharpness is complemented by a smooth, delicate liquor, hiding inner power. The rock rhyme is pronounced, with a quick and lasting sweet aftertaste.

This Top Grade Rou Gui comes from Matouyan, one of the most celebrated terroirs within the core Zhengyan region of Wuyi Mountain. Renowned for producing rock teas with exceptional depth, structure, and mineral character, Matouyan is considered one of the finest origins for premium Wuyi rock tea.

This tea showcases the signature cinnamon-spice aroma that has made Rou Gui one of the most sought-after Wuyi cultivars. The dramatic canyon landscape, rocky cliffs, and unique microclimate of Matou Yan contribute to the tea's distinctive mineral-rich character and remarkable complexity.

The liquor is rich, full-bodied, and powerfully structured, with pronounced roasted notes balanced by lasting mineral depth and a long, satisfying finish. Bold yet refined, this Rou Gui delivers the commanding presence and layered character that experienced Yancha drinkers seek.

Ideal for those who appreciate traditional Wuyi rock teas with strong cinnamon aroma, robust body, pronounced roast, and the distinctive mineral character of top-tier Zhengyan terroir.