Shui Xian (Narcissus)
Wuyi Yancha (Rock Tea) is harvested in late spring and then roasted multiple times over several months.  It is characterized by four flavors -  roast, minerality, floral and honey.  This tea covers those bases and is a perfect entry for those who are curious about Yancha oolong, but do not want to commit to the high cost. 
Origin: Wu Yi Shan, Fujian Province, China
Cultivar: Shui Xian
Brewing Suggestions: This tea is best enjoyed when drank in a gongfu style, using a porcelain gaiwan or semi porous pot.  Teapot brewing instructions are also available below.    
Fill your vessel up from a third to half the way (1g of tea per 1 oz).  Using water fresh off the boil, steep first for 15 seconds, adding 5-10 seconds on following steeps.  
We recommend using spring or filtered water.  Heat to 195F/90C. Use 2.5g / 1.5 tsp of tea for 12 oz of water. Steep 4-6 minutes.