Ancient wisdom holds that Wuyi rock tea follows this truth: "Three years makes it medicinal, ten years makes it elixir, twenty years makes it treasure". As early as the Qing Dynasty, the people of Wuyi had already grasped the art of aging tea, turning tea storage into a cherished tradition. Zhou Lianggong, a literatus of the early Qing Dynasty, wrote in Min Tea Ballads: "Pre-rain tea is fine yet too fresh; its fiery nature makes it unfit to sip. Store it till it turns ruby red, and its value triples overnight — every household boasts of last year's aged brew". These simple lines perfectly capture the preciousness of aged tea.
After years of careful storage, Wuyi rock tea sheds its raw, fiery notes. Its intrinsic compounds undergo a delicate transformation, mellowing into a rich, smooth flavor that crowns it as a pinnacle among teas. New tea is easy to come by, but aged tea is a rare find. Particularly, high-quality aged Shui Hsien is extremely scarce — every sip is a fleeting pleasure that can never be replicated.
The value of vintage Wuyi rock tea was strikingly demonstrated at the 2022 Spring Auction of Xiling Seal Art Society, where four tins of 1990s aged Cong Shui Hsien fetched a staggering 74,750 yuan.
Recently, Tongxinshe Teahouse attended the Shenzhen International Tea Expo, where we were privileged to taste three rare aged rock teas curated by the Intangible Cultural Heritage inheritor, Master Wang Guoxing: the 1999 Old Friend Shui Hsien, the 1997 Danya Aged Shui Hsien, and the 1986 Tie Luohan. Each of these three vintage teas is a masterpiece forged by time, with its own unique charm. Yet, the one that truly captured our hearts and lingered in our memories is none other than the Limited Signed Edition 1997 Danya Aged Shui Hsien by Master Wang Guoxing.
Produced in 1997, this tea has been aged for nearly three decades. Each set contains 4 bags, with 9 grams per bag, totaling 36 grams — its limited quantity speaks volumes of its rarity. Not all rock teas can withstand the test of time; only those grown in Wuyi's core producing areas, endowed with rich intrinsic quality, can undergo a remarkable metamorphosis over the years.
Hailing from Wuyi's premium terroir, this Shui Hsien was born with an inherent depth and robustness. It was crafted using traditional charcoal roasting techniques: slow-roasted over gentle fire to achieve a full, thorough roast. This meticulous process infused the tea's bright, soaring aromas into its mellow, grounded essence — the fragrance is subtle rather than overpowering, while the lingering charm runs deep.
Time has been kind to this labor of love. Even after nearly 30 years of aging, the tea leaves remain tight and well-structured, boasting a glossy dark brown hue. A whiff of the dry leaves reveals a unique aged aroma blended with delicate floral notes, elegant and refreshing. When brewed with a high pour, the tea liquor fills the cup with a soft, subtle fragrance, like orchids blooming in a secluded valley — gentle and unassuming.
On the palate, the liquor is rich, mellow and full-bodied, with a pronounced woody character. The smooth texture carries the profound, lingering strength of aged tea, leaving the mouth watering with a lasting aftertaste. As the number of infusions increases, the floral notes of Shui Hsien become increasingly vivid, and the flavor grows sweeter and more luscious, unfolding layer upon layer of complexity that lingers long after each sip.
Meticulously sourced, masterfully crafted, and rich in cultural heritage, the 1997 Danya Aged Shui Hsien is now a discontinued treasure with an extremely limited market supply — a true rarity that can only be encountered by luck, not sought out by design. Whether savored for personal enjoyment, to experience the unique allure that time bestows upon rock tea, or collected as an investment to appreciate further over the years, it is an indispensable gem for every connoisseur of aged tea.
To own a bag of Danya Aged Shui Hsien is to savor a sip of time's mellow fragrance — exclusively at Tongxinshe Teahouse.