WUYI SHUI JIN GUI
GOLDEN WATER TURTLE
WULONG
★ PESTICIDE-FREE
Dashuikeng, Wuyishan, Fujian, China
Wuyi Shui Jin Gui is a traditional rock wulong from Wuyishan, known for its depth and mineral character. The name “Golden Water Turtle” reflects both its historical significance and distinctive character within the yancha category. This tea is valued for its smooth texture, balanced structure, and a refined combination of floral, roasted, and mineral notes. MORE
AROMA
Nutty, Honey
TASTE
Baked fruits, Roasted grain, Mineral
AREA: BANYAN
CULTIVAR: Shui Jin Gui
HARVEST: Spring, 2024
WULONG
★ PESTICIDE-FREE
Dashuikeng, Wuyishan, Fujian, China
Wuyi Shui Jin Gui is a traditional rock wulong from Wuyishan, known for its depth and mineral character. The name “Golden Water Turtle” reflects both its historical significance and distinctive character within the yancha category. This tea is valued for its smooth texture, balanced structure, and a refined combination of floral, roasted, and mineral notes. MORE
AROMA
Nutty, Honey
TASTE
Baked fruits, Roasted grain, Mineral
AREA: BANYAN
CULTIVAR: Shui Jin Gui
HARVEST: Spring, 2024
According to Chinese traditional medicine, Wulong reduces heat, revitalises the body, and has a harmonising effect. Wulong strengthens the immune system, regulates blood sugar levels, promotes proper digestion, lowers cholesterol levels, prevents the development of cancer cells, lowers stress, and improves mental health.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (GONGFU CHA) ★
Temperature: 90-99 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5+
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
ABOUT
Wuyi Shui Jin Gui is a traditional rock wulong tea produced in the Wuyishan, Fujian province, China. It is one of the historically recognized “Four Famous Bushes,” valued for its distinctive character and long-standing reputation within the yancha category. The tea is made from the Shui Jin Gui cultivar, known for its balanced aromatic profile and refined structure.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by careful roasting. The roasting stage is used to enhance depth and integrate the aromatic components while preserving the natural character of the leaf. The leaves are typically processed into long, twisted strips, allowing gradual unfolding and layered extraction during brewing.
Wuyi Shui Jin Gui occupies an important position within Wuyi rock tea production as a classical cultivar-driven tea. It is valued for its smooth texture, balance, and the harmony between floral expression, roasted warmth, and mineral depth. The tea offers a refined and structured profile that reflects both tradition and terroir.
TERROIR
Wuyi Shui Jin Gui is cultivated in the rocky landscape of Wuyishan, within China. The tea gardens are located within narrow valleys and along steep cliff faces, where the terrain is dominated by exposed rock formations and limited soil depth. This unique environment creates the foundation for the characteristic mineral expression associated with Wuyi rock teas.
It is recognized as a UNESCO World Heritage Site for both its natural landscape and its deep historical significance. Historically, Wuyishan has been an important center of tea production for over a thousand years. During the Song and Ming dynasties, it was already known for producing tribute teas for the imperial court. The region is also closely connected to the development of oolong tea processing techniques, representing a bridge between green and fully oxidized teas. Beyond tea, Wuyishan holds strong cultural significance. It is associated with both Taoist and Buddhist traditions, and many temples and ancient pathways are found throughout the mountains. The environment has long been considered a place of retreat, reflection, and cultivation of knowledge, which aligns closely with the philosophy of tea culture.
The region is characterized by a humid subtropical climate, with frequent mist, high humidity, and moderate temperatures throughout the year. Diffused sunlight and consistent moisture support slow and balanced leaf development. The interaction between rock surfaces and the surrounding microclimate helps regulate temperature and humidity, creating stable growing conditions. The soils are shallow, mineral-rich, and well-drained, formed from weathered rock. Tea plants growing in these conditions develop deep root systems that penetrate cracks in the rock, accessing a wide range of minerals. This contributes to the density and structural integrity of the leaves, as well as the distinctive “yan yun” character expressed in the final tea.
This tea comes from the Banyan area, one of the most renowned zones for authentic yancha production. It represents a premium level of rock tea, where all the defining characteristics of true Wuyi tea are clearly expressed through structure, depth, and mineral resonance. The combination of precise origin and careful craftsmanship results in a tea that fully embodies the essence of rock tea, offering a complete and refined experience shaped by both terroir and tradition.
ORGANOLEPTICS
The dry leaf is long and tightly twisted, showing dark brown to deep charcoal tones with a slight sheen from roasting. The aroma of the dry leaves is rich and composed, with notes of roasted nuts, baked fruit, honey, and a subtle mineral nuance. In a preheated teapot, the leaves release a layered aromatic profile from the first infusion, where roasted and lightly caramelized tones are supported by gentle floral sweetness and a soft woody undertone. As the infusion develops, the aroma becomes more integrated, combining warm spice, light fruit, and a smooth, rounded depth.
The aroma of the liquor is full and harmonious, with a balanced combination of roasted, floral, and mineral notes. The taste is smooth and structured, with a medium to full body and a soft, slightly viscous texture. A natural sweetness forms the core of the profile, supported by notes of baked fruit, roasted grain, and a clear mineral backbone characteristic of Wuyi rock teas. The Shui Jin Gui cultivar expresses a refined balance between warmth and freshness. The aftertaste is long and persistent, with a returning sweetness and a gentle mineral finish. In the empty cup after drinking, a delicate roasted and slightly sweet aroma remains, leaving a calm and elegant final impression.
Wuyi Shui Jin Gui is a traditional rock wulong tea produced in the Wuyishan, Fujian province, China. It is one of the historically recognized “Four Famous Bushes,” valued for its distinctive character and long-standing reputation within the yancha category. The tea is made from the Shui Jin Gui cultivar, known for its balanced aromatic profile and refined structure.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying, followed by careful roasting. The roasting stage is used to enhance depth and integrate the aromatic components while preserving the natural character of the leaf. The leaves are typically processed into long, twisted strips, allowing gradual unfolding and layered extraction during brewing.
Wuyi Shui Jin Gui occupies an important position within Wuyi rock tea production as a classical cultivar-driven tea. It is valued for its smooth texture, balance, and the harmony between floral expression, roasted warmth, and mineral depth. The tea offers a refined and structured profile that reflects both tradition and terroir.
TERROIR
Wuyi Shui Jin Gui is cultivated in the rocky landscape of Wuyishan, within China. The tea gardens are located within narrow valleys and along steep cliff faces, where the terrain is dominated by exposed rock formations and limited soil depth. This unique environment creates the foundation for the characteristic mineral expression associated with Wuyi rock teas.
It is recognized as a UNESCO World Heritage Site for both its natural landscape and its deep historical significance. Historically, Wuyishan has been an important center of tea production for over a thousand years. During the Song and Ming dynasties, it was already known for producing tribute teas for the imperial court. The region is also closely connected to the development of oolong tea processing techniques, representing a bridge between green and fully oxidized teas. Beyond tea, Wuyishan holds strong cultural significance. It is associated with both Taoist and Buddhist traditions, and many temples and ancient pathways are found throughout the mountains. The environment has long been considered a place of retreat, reflection, and cultivation of knowledge, which aligns closely with the philosophy of tea culture.
The region is characterized by a humid subtropical climate, with frequent mist, high humidity, and moderate temperatures throughout the year. Diffused sunlight and consistent moisture support slow and balanced leaf development. The interaction between rock surfaces and the surrounding microclimate helps regulate temperature and humidity, creating stable growing conditions. The soils are shallow, mineral-rich, and well-drained, formed from weathered rock. Tea plants growing in these conditions develop deep root systems that penetrate cracks in the rock, accessing a wide range of minerals. This contributes to the density and structural integrity of the leaves, as well as the distinctive “yan yun” character expressed in the final tea.
This tea comes from the Banyan area, one of the most renowned zones for authentic yancha production. It represents a premium level of rock tea, where all the defining characteristics of true Wuyi tea are clearly expressed through structure, depth, and mineral resonance. The combination of precise origin and careful craftsmanship results in a tea that fully embodies the essence of rock tea, offering a complete and refined experience shaped by both terroir and tradition.
ORGANOLEPTICS
The dry leaf is long and tightly twisted, showing dark brown to deep charcoal tones with a slight sheen from roasting. The aroma of the dry leaves is rich and composed, with notes of roasted nuts, baked fruit, honey, and a subtle mineral nuance. In a preheated teapot, the leaves release a layered aromatic profile from the first infusion, where roasted and lightly caramelized tones are supported by gentle floral sweetness and a soft woody undertone. As the infusion develops, the aroma becomes more integrated, combining warm spice, light fruit, and a smooth, rounded depth.
The aroma of the liquor is full and harmonious, with a balanced combination of roasted, floral, and mineral notes. The taste is smooth and structured, with a medium to full body and a soft, slightly viscous texture. A natural sweetness forms the core of the profile, supported by notes of baked fruit, roasted grain, and a clear mineral backbone characteristic of Wuyi rock teas. The Shui Jin Gui cultivar expresses a refined balance between warmth and freshness. The aftertaste is long and persistent, with a returning sweetness and a gentle mineral finish. In the empty cup after drinking, a delicate roasted and slightly sweet aroma remains, leaving a calm and elegant final impression.
WUYI ROCK TEA
Explore more Wuyi Rock Teas from AN SHIM TEA Collection.