Gaozong Shuixian (Narcissus Yancha) | oolong thee

This Gaozong Shuixian/Narcissus is a rare gem that combines exquisite aroma with a harmonious infusion.

Origin: San Yang Peak, Wuyi Mountain. Within the category of rock tea/yancha/dahongpao, tea gardens named after peaks often have open surroundings and abundant sunlight, which contribute to the formation of rich tea aroma. San Yang Peak is the highest peak in the Wuyi Mountain scenic area, with an elevation of 717 meters. Due to its steep terrain, ample sunlight, significant temperature differences, and abundant dew, the tea leaves grown in this unique climate contain a higher concentration of aromatic compounds. Therefore, rock tea produced in San Yang Peak is renowned for its fragrance.

Each tea leaf possesses a unique soul. As the leading lady of Rock Tea, Narcissus has always enjoyed an excellent reputation, captivating both new and seasoned tea enthusiasts alike. For newcomers, they are enamored by the lingering orchid fragrance of Narcissus, a delicate and ethereal aroma that blooms like an orchid in a pristine moonlit valley, as fine as silk and the fragrance of orchids wafting gently. Seasoned tea connoisseurs, on the other hand, appreciate the texture of Narcissus, thick and smooth, flowing like a spring in the mountains, bringing a refreshing sensation.

'Gaozong' here means High Aroma Narcissus, slightly younger than older tea trees but older than new tea trees, with an age ranging from 30 to 50 years. Being the main cultivar of Rock Tea, its aroma is not as bold and assertive as 'Rougui'/cinnamon, but rather subtle and concealed within the tea soup. The fragrance is alluring, sweet and honeyed, with a captivating allure. In addition to the lingering sweetness on the palate, it also offers a rich and varied flavor profile. To truly experience the essence of Narcissus, choose her for a harmonious and robust rock charm. She is the queen of Rock Tea.

Top note: The aroma of orchids is prominent, accompanied by the delicate and tranquil essence of water narcissus. As the tea infusion touches the palate, a sweet taste spreads within the mouth. The fragrance resembles honey-kissed flowers, enveloped by the scent of fresh green grass after rain. Upon careful savoring, hints of rice-like aroma can be detected.

Mid note: The floral fragrance lingers, with the gentle allure of orchids. The tea infusion leaves a lingering sweetness and a smooth, thick, and velvety sensation. The essence of mossy notes intertwines with the water, imparting a subtle coolness.

Finish: The floral fragrance remains pure, while the sweetness of the tea becomes more pronounced, transforming into a pure and unadulterated richness. The mouthfeel is refreshing and transparent, allowing the authentic taste of water narcissus to shine through, as if indulging in a refreshing sip of mountain spring water during the hot summer.

suggested teaware: teapot / gaiwan,
method: 4-8g tea in 120ml/100°C water (could be brewed for up to 13 times)
warming up the teaware first
brewing time:
the 1st-3rd time: immediately
4th-6th: 10-30s
7th-8th: 40s
9th-10th: 1min
11-13: 2min, +20s

note: could be adjusted based on personal preference, in summer one could choose to cold brew

The peak season for the plucking of one bud with two or three leaves occurs in late April each year. The fresh leaves contain approximately 2.6% amino acids, 25.1% tea polyphenols, 16.6% catechins, and 4.1% caffeine.

The production process of Oolong tea is usually considered the most complicated among all tea types. After harvest, the tea is withered in the sun to start oxidation. The next step in the process involves ‘bruising’, a process that is aimed at the further reduction of its moisture and grassiness. Once this process is finished, the tea farmers shake the leaves in a rattan basket and pressure the leaves with their hands to spread out and accelerate the oxidation. After this shaking step, tea leaves show green in the centre and red at the edge. At the penultimate stage, the Oolong tea is heated to reduce the enzymes in the leaves and to stop the oxidation. Finally, the leaves are rolled into a desired shape and baked slowly into finished tea.

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