Place of origin: Shui Lian Dong (水帘洞), Zhengyan (正岩), Wuyi Mountains, Fujian, China
Cultivar: Shui Xian (水仙), old tree
Processing: Medium-light charcoal roasted
Flavour: Delicate, outstanding floral and fruity aromas, with sweet roasted notes and a long lasting aftertaste.

Brewing suggestions:
Gaiwan (110ml)
Amount: 8g (a single pouch)
Water temp: 100℃
First 3 infusions: no rinse required, steeping 5-8 seconds for the first few infusions.
Following infusions: increase steep time by around 5-10 seconds each time; can be steeped up to 10 times.

Find out more about Yaoyao and Sixian (四閑齋):
Instagram: sixian_tea