Qing Su Shuixian
Su Lü Zhi Wang, Du Xing Yuan Ye — to walk one's own quiet path.
An old-bush Wuyi Shuixian with orchid breath and the slow, mineral pull of the cliffs. Mellow, never sharp — the cleanest welcome into rock tea.
Where this leaf comes from.
Qing Su takes its name from the line 'Qing Qing Zi Jin' — green-collared, scholarly, young. It is the unhurried verdancy of a Shuixian bush before time settles into it: clear, honest, a little bookish. We pick from old bushes above the Three Pits and Two Streams, where the cliff faces hold the morning mist and the soil tastes of stone. The leaves are tossed by hand for fragrance, then carried through low charcoal fires across several weeks until the orchid note sits inside the cup, not on top of it.
In the cup
- Wild orchid · cool moss · steamed bamboo leaf
- Soup as smooth as warm rice water
- Long, sweet huigan returning at the back of the throat
- Mineral 'yan yun' — the bone of the cliff
A simple gongfu method
- Gentler than Rougui or raw Pu'er — kind to sensitive stomachs
- Old-bush 'cong yun': moss, zongzi leaf, deep mountain air
- Ages beautifully — the roast settles, the orchid lifts
- Heavy-roast Shuixian can be warming; we keep ours light-to-medium
- We only use cultivated old-bush leaf — never raw wild stock
From the other mountain
Shan Feng Wild Black
Wild-released bushes left to grow with the forest. A thick, honeyed red tea with the cool air of the ridge inside every cup.