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The aged Shuixian Wuyi Yancha (Narcissus Wuyi Rock Oolong) was hand made and allowed to oxidize to about 60%. The tea was more heavily charcoal baked than other Yancha, and the result is a relatively dark Yancha oolong with a full body. It can be improving with age up to several decades if stored properly and refired regularly. The aged Shuixian Yancha needs to be re-fired every 2 or 3 years to remove excess moisture and prevent it from spoiling. The latest refiring was made in Sep, 2011.

The over 18 years aged Shuixian Yancha produced liquor in clear, bright amber copper color with nice fragrance. It is hardly any of roasting taste, but noticeable mineral aroma. The fragrance is complex: it starts with the sweet light chocolate flavors, following with the aroma of old wood and at the end even showing a hint of its original flowery aroma from its youth. The aftertaste comes with subtle lingering floral of orchid.

1. Put 5g Wuyi Yancha (Wuyi Rock Tea) into a 100ml ceramic tureen (Gaiwan);
2. Pour into the tureen 100°C water;
3. Brew for 20 seconds for the first brewing, longer time for the following brewing;
4. The Wuyi Yancha (Wuyi Rock Tea) stands up to more than ten brewing.