Wuyi Narcissus

Wuyi Shui Xian (Narcissus) Oolong Tea: A Century of Rock Rhyme and Floral Elegance

—Tasting Guide & Flavor Profile

I. Wuyi Shui Xian: The Refined Scholar of Tea

Wuyi Shui Xian, a celebrated representative of Northern Fujian oolong teas, is one of the "core varieties" of Wuyi rock teas (Yancha). Renowned for its mellow, smooth texture and lingering orchid fragrance, its name derives from the tea plant cultivar "Shui Xian" (Narcissus)—not the flower, but a poetic nod to its "water-like" silky liquor and "immortal-like" delicate aroma. Nourished by Wuyi Mountain’s mineral-rich volcanic soil, it develops a distinctive "Yan Yun" (rock rhythm), blending floral elegance with earthy depth. Often praised as "No tea is mellower than Shui Xian."

II. Key Characteristics

  1. Varietal Traits

l   Plant: Clonal semi-tree cultivar with thick, tender leaves.

l   Processing: Traditional Wuyi methods (partial oxidation 30-50%, medium-to-strong roasting over charcoal).

  1. Flavor Profile

l   Aroma: Dominant orchid notes; aged bushes (Lao Cong) exhibit woody, mossy undertones.

l   Texture: Amber-gold liquor, velvety and rounded with a sweet aftertaste.

l   Rock Rhythm ("Yan Yun"): Mineral depth, throat-cooling sensation, and a broth-like thickness.

  1. Grade Classification

l   Standard Shui Xian: Trees under 30 years; fresh floral aroma, lighter body.

l   High Bush (Gao Cong): 30-60 years; emerging orchid-woody complexity.

l   Old Bush (Lao Cong): 60+ years; pronounced forest-floor musk, camphor, and layered richness.

III. Tasting Guide

  1. Brewing Tips

l   Vessel: 110ml porcelain gaiwan or thin-walled purple clay teapot.

l   Water: 100°C boiling to unlock aromatic depth.

l   Dosage: 8g tea (1:15 ratio), quick first infusion, +5 sec steep increments after 3-4 rounds.

  1. Sensory Evaluation

l   Dry Leaves: Tight, dark-brown twists with occasional green flecks; Lao Cong leaves are coarser.

l   Dry Sniff: Roasted nuttiness and floral sweetness upon warming the cup.

l   Sipping Notes:

n   Top Notes: Orchid, honeysuckle

n   Mid-Palate: Bamboo leaf, aged wood (Lao Cong)

n   Finish: Honeyed mineral aftertaste

  1. Aging Potential
    Well-roasted Shui Xian ages gracefully, developing dried fruit and herbal notes over 3+ years.

IV. Pairing & Occasions

l   Food: Subtle desserts (osmanthus cake), unsalted nuts (pine nuts).

l   Season: Ideal in autumn/winter for warmth; surprising as iced tea in summer.

l   Mood: Perfect for meditation, literary gatherings, or as an introduction to rock teas.

A Poet’s Sip:
"Shui Xian’s mellowness—like moonlight steeped in spring;
Lao Cong’s whisper—ancient trees humming to the wind."

— A cup of Wuyi Shui Xian, where mountain and mist become liquid.

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