Shui Xian

The name of the tea is translated as daffodil. Some, decomposing its name by hieroglyphs, translate it as Water Immortal. It is one of the two most common oolongs. Being traditionally heavily roasted, it retains a floral and fruity aroma and a pronounced individual taste. It is paired with Rougui tea, being a yin soft component, being filled with mild strength. Ho Yan Shan Mountain, Lao Chen Cha Chang factory.