History
Shuixiang Orchid Oolong Tea, meaning “orchid scent in water,” has an ancient history and originates from the Wuyi Mountains in Fujian Province, China. This tea, belonging to the Wuyi Yancha tea family, is known for its aromatic complexity. The Shui Xian variety, characterized by the “scent of water,” gives this tea a delicate orchid aroma and a rich taste. Initially reserved for the Chinese imperial court, Shuixiang Orchid Oolong Tea has gained fame both in China and abroad over time, winning over tea lovers with its unique flavor.
Description of the territory
Shuixiang with Orchid Notes comes from the Wuyi Mountains, an area famous for its volcanic soil, natural vegetation and unique mountain microclimate. Tea trees grow on high-altitude slopes, in mineral-rich soil, with a humid and mild climate. These environmental conditions give Shuixiang with Orchid Notes a typical minerality and a rich aromatic bouquet, as well as a unique and complex taste.
Processing method
Shuixiang Orchid Oolong tea is intricately crafted with great care. After harvest, the leaves are withered in the sun and then gently stirred to encourage partial oxidation. This is followed by repeated roasting to bring the tea to a semi-fermented state. The roasting process is essential to developing the orchid aroma and mineral nuances that distinguish this tea. Every step, from harvesting to packaging, is done by hand, demonstrating the mastery of craftsmanship.
Harvest season
Shuixiang with Orchid notes is mainly harvested in spring, with an optimal period around the Qingming festival (early April). During this season, the tea leaves are fresh and soft, ideal for producing high-quality tea. There is also an autumn harvest that offers a good product, although spring tea is considered the best.
