Kengjian Lao Cong Shuixian | Aged Wuyi Shuixian Rock Tea

Origin: Kengjian Valley, Wuyi Mountain Scenic Area, Danxia Landform
Harvest: Spring 2024, Single Season
Processing: Semi-Handcrafted with Traditional Charcoal Roasting
Net Weight: 52.8g
Brewing Vessel: 120ml Gaiwan
Tea-to-Water Ratio: One serving per brew
Water Type: Purified or Mountain Spring Water
Water Temperature: 95°C or above

Refined Aroma with a Deep and Aged Character

Kengjian Lao Cong Shuixian is distinguished by its complex and layered aroma. It exudes a delicate orchid fragrance, elegant and understated, lingering in the rising steam during brewing. The aged tea bushes contribute to a pronounced woody aroma, reminiscent of well-aged timber, evoking a deep, grounding sensation. A subtle hint of mossy freshness, unique to Kengjian’s humid microclimate, adds a cool, clean quality to the scent. Meanwhile, a comforting toasted brown rice aroma rounds out the profile, warm and wholesome. These diverse notes blend harmoniously, creating an unmistakable rock rhyme (yan yun) that lingers long in the cup, with a pronounced cup-hanging fragrance.

Rich, Velvety, and Deeply Layered Flavor

The tea liquor is full-bodied, thick, and silky smooth, offering a dense yet non-aggressive mouthfeel. As it glides across the palate, it delivers a powerful yet refined strength, enveloping the mouth with a comforting, coating sensation. The deep rock rhyme emerges distinctly after swallowing, leaving behind a firm, mineral-rich impression—almost as if one can taste the depth of Wuyi’s rocky terrain and Kengjian’s tranquil valleys.

The tea finishes with an exceptionally long-lasting sweetness, developing a fine, lingering hui gan (returning sweetness). The aftertaste remains clear and persistent, offering a delicate yet lasting sensation that spreads smoothly across the tongue and throat.

Brewing Method

• Pouring Technique: Use a high pour and low dribble for the first few infusions to unlock the tea’s rich aroma.
• Steeping Time: Quick infusions are essential; always drain the tea completely before the next brew.
• Later Infusions: After the seventh infusion, slightly extend steeping time to extract deeper, more mature notes.

Visual & Textural Profile

• Dry Leaves: Thick, sturdy, and well-structured; tightly curled with a dense, heavy feel.
• Tea Liquor: Bright orange-yellow, deep yet vibrant, with a luminous clarity.
• Aroma: A rich medley of mossy freshness, wild orchid, honeyed sweetness, and subtle fruit notes, offering an immersive and evolving sensory experience.
• Wet Leaves: Supple, thick, and glossy black, exuding a deeply intoxicating fragrance that lingers long after brewing.

Discover the profound depth of Wuyi’s terroir with Kengjian Lao Cong Shuixian, where age, nature, and craftsmanship come together in every sip.