Guanyin Rock High Arbor Orchid Aroma Shuixian

Guanyin Rock

High Arbor Orchid Aroma Shuixian

Guanyin Rock High Arbor Orchid Aroma Shuixian

Customization period: 7 days

$198

shape: Shuixian 180g

Shuixian 180g Shuixian + Da Hong Pao tea blend, 180g

$198

Mountains, Seas, and Craftsmanship spirit

Behind a Cup of Fine Tea:

I · First Encounter with Its Charm

In the Renyin Year (2022), I chanced upon"Guanyin Rock High Arbor Orchid Aroma Shuixian", a truly heart-enchanting encounter. The joy I felt when I found it was just like his excitement back in 2005 upon finding Zhengyan Centenarian Fragrance Tea, show off the happiness to everyone I met, as if I had grasped the most authentic essence of Wuyi Rock Tea.

In my opinion, the ultimate and rigorous criteria for high-grade Wuyi Rock Tea are as follows: those lacking the fragrance of orchid, with aroma not integrating into the tea liquor, or without a lingering aftertaste shall not be deemed top-tier.

However, the Guanyin Rock High Arbor Orchid Aroma Shuixian boasts a rich and full-bodied aroma. What’s more, between the lips, teeth, and the bottom of the cup, it harbors a quiet and elegant charm, fully revealing the essence and integrity of Wuyi Rock Tea.

II · Understanding Its Hardship

The so-called "integrity" lies in the essence of "rock bone and floral fragrance": the tea liquor embodies the calmness of authentic Zhengyan tea and ripples with the freshness and moistness of fruits and flowers.

However, the ultimate taste must bear extraordinary efforts. Its production area must be selected from the core of authentic Zhengyan, where soil, altitude, and microclimate are indispensable. The manufacturing method must follow the ancient "low-fire slow roasting" technique, with gentle fire simmering for dozens of days and nights. A slight mistake in the fire temperature will dissipate all the charm gained through countless hardships. Thus, the costs of raw materials and craftsmanship are doubled accordingly.

What is even more difficult lies in preservation. The finished tea is delicate and requires storage in a constant temperature and humidity environment, with strict precautions against foreign odors. A slight negligence will render all previous efforts futile. Moreover, such low-roasted teas are not made for aging. If not tasted at the right time, the substantial investment will instead become a burden. Therefore, there have always been very few people in the world who are willing and skilled in this craft.

III · Inherit Its Integrity

Yet who stands alone guarding these scattered stars?

Their hardships lie hidden amidst the curling smoke of daily toil. Over a decade and 100,000 li along the intangible cultural heritage path, we sought tea—not for travel, but to traverse mountains and seas, touching the hardships of tea makers amid the smoke of their lives.
To find fine tea, we climbed Wuyi Mountain at 3 a.m., ventured into valleys at 4 a.m., braved the sweltering heat of Brown Mountain’s deep forests in summer, and filmed tea trees bowed under snow on Taimu Mountain in winter.
We watched Che Jie, the Tea King, stir-fry tea shirtless until midnight, then bent to pick tea at dawn with his back curved like a bow.
We witnessed Yan Jielong, an intangible cultural heritage inheritor, spend three and a half hours stir-frying and rolling just one catty of tea—embodying the principle “Slow stir-frying and gentle roasting follow an orderly process.”
Even the tea-picking girls race against time, pinching Biluochun buds in the morning dew. Any delay means missing the peak freshness, truly echoing the saying: “Since then the 'Little Niangyu' suffered, One pound of 108,000 buds”

A decade is neither long nor short. Some of the elderly tea masters who laughed and chatted in our camera have passed away, and close friends who once delved into the craftsmanship with us have gradually faded from this industry. Every time I think about it, a bitter taste lingers in my throat.

We are but a drop in the river of tea history. Yet those who stand alone guarding the tea stoves are like stars scattered across the galaxy—stubbornly kindling faint glimmers amid loneliness and hardship. It is these gentle lights that safeguard the true soul of a fine cup of tea, and grant the world’s fleeting "rock bone and floral fragrance" a traceable origin and tangible warmth.

Guanyin Rock High Arbor Orchid Aroma Shuixian

Appreciation

"High Arbor" refers to 50-year-old High-Arbor tea trees, with a light woody aroma and a pronounced freshness. "Orchid" is the core aroma tone.

Year : 2025
Grade : Premium Grade
Producer : Dayatang
Origin : Core area of Zhengyan, Wuyi Mountain
Variety : Shuixian, a traditional variety of Wuyi rock tea

I. Dry Tea Appreciation

Appearance : The tea leaves are plump, tight-knit, and naturally curled, with no crumbs or broken pieces—a reflection of the integrity of top-tier raw materials. Due to its age, the High-Arbor Shuixian has thicker, sturdier leaves than tableland Shuixian, and exhibits greater freshness than Old-Clump Shuixian (without the rigidity of Old-Clump).
Color : Overall glossy black tinged with brownish green, free of burnt edges or dull black spots. This is a typical color from low-fire slow roasting—brown indicates the trace of roasting, while green is the base color reflecting the freshness of High-Arbor tea. The two hues blend evenly, with no localized dullness from over-roasting.
Dry Aroma : When smelled closely, you will first note is a delicate orchid fragrance (the core of "Orchid Aroma", which is non-irritating and unobtrusive). On careful tasting, there is a subtle honeyed sweetness, a transformed aroma from low-fire slow roasting (not artificially added), interspersed with an extremely faint woody scent—a mild characteristic of High-Arbor’s age, far weaker than the rich woodiness of Old-Arbor. There is no roasted dryness, burnt odor, or off-odors whatsoever.

II.Aroma Tracing "Orchid"

1. Dry Aroma & Cold Sniff Aroma

Direct smell of dry tea: Orchid fragrance is dominant, complemented by honeyed sweetness—orchid first, then sweetness.
Cold sniff after warming the gaiwan: Put dry tea into a warmed gaiwan (without adding water), cover tightly and steep for 30 seconds, then open the lid. The orchid fragrance becomes richer, with a faint rocky minerality (the terroir of Guanyin Rock production area, similar to a subtle mineral note), and the aroma is more concentrated—a reflection of the aroma intensity of top-tier tea.

2. Tea Liquor Aroma

Initial Mouth Aroma: As soon as the tea liquor touches the mouth, the orchid fragrance spreads from the tongue to the nasal cavity (with distinct "retro-nasal aroma"), integrating fragrance with the liquor—rich and prominent.

Throat Aroma: After swallowing, the lingering orchid notes remain in the throat (persisting for about 20-30 seconds). There is no dryness from residual roasting; instead, it feels warm and moist (the softening effect of low-fire slow roasting).

Cup Bottom Aroma: After finishing the tea, the residual aroma at the bottom of the cup is dominated by orchid fragrance, free of burnt or off-odors, with a clean aftertaste. Aroma retention is a key indicator of top-tier tea.

III. Taste

1. Initial Mouthfeel

The tea liquor is smooth and silky, free of the astringency of raw tea and the dryness of heavy roasting—a core advantage of low-fire slow roasting. It also has a distinct "lingering tongue-coating sensation" (High-Clump Shuixian is rich in pectin, giving the liquor a full body, unlike thin, watery tea).

2. Taste Layers

Mid-Palate Fusion: A subtle mineral note gradually emerges under the tongue (the "rock core"—i.e., rocky rhythm—of Guanyin Rock). It does not overshadow the orchid fragrance, blending naturally with it. Meanwhile, a fresh, crisp sweetness spreads across the tongue—this is the inherent sweetness of High-Clump Shuixian, not from artificial sugar, and the sweetness is clean and non-cloying.

Sweet Aftertaste & Salivation: 10-15 seconds after swallowing, the tongue begins to experience a sweet aftertaste, with salivation starting on both cheeks. The salivation speed is moderately fast, reflecting the freshness of High-Clump tea. There is no astringent "throat-clenching" sensation; instead, it offers a "throat-moistening" effect (the softening impact of low-fire roasting on the taste).

Taste After Multiple Infusions: Even after the 6th to 7th infusion (a benefit of the top-tier High-Arbor’s age), the orchid fragrance fades slightly, but the sweetness becomes more prominent. There is no appearance of off-odors, and the taste declines naturally.

IV. Infused Leaves

Color: Evenly mixed green and brown, with slightly browned leaf edges.

Texture: Thick, plump leaves with good toughness.

Integrity: No broken pieces or burnt edges; leaf veins are clearly raised.

Tea liquor is orange-red and translucent, with a golden rim that highlights its superior quality.

The tea leaves are plump, tight-knit, and naturally curled, with no crumbs. They appear glossy black tinged with brownish green, free of burnt edges.

Dayatang Guanyin Rock High Arbor Orchid Aroma Shuixian

brewing

Dayatang Guanyin Rock High Arbor Orchid Aroma Shuixian

brewing

spare parts

Teaware : It is recommended to use a gaiwan (local custom, which makes it easy to observe the color of the tea soup and the tea leaves) or a Yixing teapot (for accumulating aroma), with a capacity of 100-150ml.
Water source : Use only purified water; avoid mineral water and tap water.
Water temperature : 100℃ boiling water (Oolong tea requires high temperature to bring out its aroma).
Tea leaves : Take 8-10g of dry tea leaves (about 1/3 to 1/2 of the container, adjust according to personal taste).

Warm cup sanitary ware

Rinse the teaware with boiling water to raise the temperature of the teapot/bowl and prevent the tea from cooling down and affecting its flavor.

Add tea leaves to awaken the tea

Put the tea leaves into a warm teapot, shake it gently, and smell the aroma of the tea (the caramel, floral, or fruity aroma of rock tea). This step is called "shaking to release the aroma".

brewing

First infusion : Do not blindly follow the tea washing method. The first infusion is the essence of the tea! Pour water and pour out the tea immediately (about 10 seconds) to avoid prolonged steeping which will cause bitterness.

From the second infusion onwards : extend the steeping time by 5-10 seconds per infusion (adjust according to the concentration of the tea). After the fourth infusion, the steeping time can be increased appropriately.

Key techniques : Pour water from a high position to allow the water flow to impact the bottom of the tea leaves and release their aroma; drain the tea when pouring out the tea to avoid over-steeping.

Drinking

Pour the tea into a fairness cup, then into small teacups. First, smell the aroma (from the lid and the sides of the cup), then observe the color of the tea (amber from a low or medium heat, and red wine from a medium heat or aged tea), and finally sip it slowly to experience the "rocky flavor" (the mellowness, sweetness, and throat feel of the tea).

Key points

First: Never blindly follow the practice of washing tea. The first brew is the essence of the tea, which tea connoisseurs praise as the "resurrection soup".

Second: The most important thing is the water you use . If you don't know much about the water you use to brew tea, just choose qualified purified water. Do not use alkaline mineral water.

(Commercially available mineral water brands vary in quality due to different water sources; so-called "premium mineral water" may cause loss of functional components and aroma suppression in tea.) For more information on water usage, please see the link >

Thirdly, a single brew of tea should be completed within 20 minutes. If it cannot be finished immediately, store it in a container. When you wish to drink it again, reheat the previously brewed tea, and instantly, the room will be filled with its intoxicating aroma.

Do not leave steeped tea in the gaiwan for an extended period (such as one or two hours) before re-steeping. This is because oxidation occurs, deepening the oxidation of tea polyphenols, weakening the original fresh and crisp flavor, and causing aromatic substances to evaporate, resulting in a bland taste. Such brewing transforms a fine tea with rare qualities into a lackluster drinking experience.

This tip applies to all Chinese teas with exceptional aroma and flavor, especially those with a "highly aromatic" character.

The exceptions are aged Chinese teas and those with a heavily roasted and fermented style, which can be steeped slowly, brewed slowly, or boiled slowly.

For brewing aged tea, please refer to "A Guide to Slow-Brewing Aged Tea".

Brewing aged black tea using the slow brewing method

包装

Outer Packaging Specifications: Length: 37cm | Width: 23cm | Height: 8.2cm | 30 bags inside

Pouch packaging: Blocks oxygen, light, moisture. Preserves original aroma, nutrients. Longer shelf life.

Guanyin Rock High Arbor Orchid Aroma Shuixian

Storage Guide

Stable, dry, light-proof and odor-free

I. Sealed Storage Containers as Priority

Lightly roasted tea does not require "ventilated aging" like heavily roasted tea. Instead, "sealing to retain aroma" should be the primary goal.

Unsuitable Containers:
Plastic jars (prone to releasing odors)
Paper jars without airtight lids (poor moisture resistance)
Glass jars (light-transmissive, accelerating tea oxidation)

II. Four Protections: Temperature, Humidity, Light, and Odor Isolation

Lightly roasted tea is more sensitive to the environment than heavily roasted tea, so the following risks must be strictly avoided:

Temperature : Maintain a normal temperature of 20-25℃ and avoid excessive temperature differences. Place the tea near heat sources (such as radiators, stoves, or windowsills exposed to direct sunlight), as high temperatures will accelerate the volatilization of aromatic substances (such as terpenes) in the tea, causing the aroma to dissipate; refrigeration is also not recommended (the high humidity in refrigerators can easily cause condensation when the tea is taken out, and the tea will absorb moisture).
Humidity : Maintain an ambient humidity of 50%-60% . Humidity > 65% can easily breed mold, and the tea will have a "musty" or "sour" taste. Humidity < 45% will cause the tea to be too dry, resulting in a bland taste and brittle leaves.
Avoid light : Chlorophyll, carotenoids and other substances in tea are sensitive to ultraviolet light. Exposure to light will cause "photo-oxidation" of tea, resulting in a "sun-dried" taste and damaging the aroma.
Odor Isolation: Tea has strong adsorption properties, and the fresh aroma of lightly roasted tea can easily be masked by foreign odors. Keep it away from kitchens (cooking fumes), cosmetics/perfumes (chemical odors), spices (e.g., prickly ash, cinnamon), trash cans, etc. It is also not recommended to store it with other types of tea (such as Pu'er tea or white tea) to avoid cross-contamination of flavors.

3. Minimize Tea's Exposure to Air

Seal immediately after taking tea : Each time you take tea, quickly use a clean teaspoon to take some (avoid direct contact with your hands, as your hands have sweat and oil). After taking some, immediately tighten the container lid/open the aluminum foil bag to reduce the tea's contact time with air (to prevent oxidation and moisture absorption).
Do Not Recommend Long-Term "Tea Awakening" for Storage : The core value of lightly roasted tea lies in its "fresh and crisp aroma." Unlike aged tea, it does not require long-term tea awakening. Never leave the tea open for extended periods to awaken it (this will accelerate aroma loss).

IV. Best before date: 2 years

After 5 years, significant changes will occur — the aroma will decline, and the taste will gradually align with that of ordinary aged Wuyi Rock Tea. There is no need to pursue the idea of "the older the tea, the better the flavor." It is recommended to consume the tea within its optimal drinking period.

Summarize

For storing lightly roasted tea, remember the "5 Don’ts & 1 Must"

Don’t store in humid environments.
Don’t expose to high temperatures.
Don’t place in direct sunlight.
Don’t let it absorb odors.
Don’t store for long periods.
Must keep it sealed (choose the right container + seal immediately after taking tea).

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Guanyin Rock

High Arbor Orchid Aroma Shuixian

Guanyin Rock High Arbor Orchid Aroma Shuixian