Shui Xian is named after the Narcissus flower (or Daffodil), and the dark roast on this Shui Xian brings out beautiful florals in contrast with dark forest and wood notes. Mr. Li hand-fired this batch of Shui Xian to give its cooling texture even more sparkling, tingling intensity. Shui Xian varietal is known for its foresty woody flavors and deep lingering texture. The Li Family’s biodiverse forested tea gardens within the Wuyi Ecological Preserve help play up the varietals natural complexity.

Sparrow's Tongue, or Que She is named after the shorter, smaller leaves of this distinctive and uncommon Wuyi tea varietal. Sipping Que She is a strong example of "Yun": each infusion brings out more and more of an almost electrical tingling sensation on the tongue and back of the throat. This sensation is inherent to the highest quality leaf from older established tea stock growing in the right rocky conditions in Wuyishan, but it is brought out by slow low-temperature firing in bamboo baskets for fifteen hours at a time, resting several weeks and repeating four to six times. Fruity, rich and cooling, thsi year's Sparrow's Tongue Oolong has notes of dried mango, rose, chestnut and nutmeg.