Shuixian (Narcissus Yancha) Man Ting Feng | oolong thee

Manting Peak, north of Da Wang Feng, is in the Zheng Yan area within the Wuyishan Natural Reserve and as an altitude of 500m. It is a place where immortals are said to have dined and drunk, enveloped in clouds and mist throughout the year, creating an ethereal and enchanting, colorful scene reminiscent of a fairyland. This unique microclimate and the small tea-growing area nurture the rich essence of Narcissus tea, with its captivating orchid fragrance bold and flirtatious, like a fairy dancing on the waves, captivating the city with a single dance. "The best time of the year is spring, far surpassing the imperial capital filled with smoke and willows." Every time I pick up this cup of tea, I am reminded of these lines of poetry, perhaps because of the vibrant spring spirit in the tea soup.

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.

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

Hand-Picking (手工采摘) – Mature leaves are harvested, typically one bud with three to four leaves, ensuring a strong structure suitable for long roasting and aging.
Withering (萎凋, Wei Diao) – The leaves are laid out to soften and reduce moisture, allowing enzymes to activate and initial aroma development to begin.
Tossing & Bruising (摇青, Yao Qing) – The leaves are gently shaken in bamboo drums or by hand to lightly bruise the edges, promoting oxidation and flavor complexity. This step helps bring out Shuixian’s signature bold floral and woody aroma.
Medium Oxidation (中度发酵, Zhongdu Fajiao) – Shuixian undergoes moderate oxidation (40-50%), deepening its honeyed sweetness, floral fragrance, and rich body, while retaining some freshness.
Kill-Green (杀青, Sha Qing) – Leaves are exposed to high temperatures (~280-320°C) in a wok or machine to halt oxidation, preserving its complex floral, mineral, and slightly roasted notes.
Rolling & Twisting (揉捻, Rou Nian) – The leaves are tightly rolled and twisted into their long, dark, and slightly curled shape, further enhancing flavor concentration.
Slow Roasting (烘焙, Hong Bei) – Shuixian is roasted multiple times over charcoal or electric roasters, using a low, slow heat process that can last for several weeks or months. This develops its smooth, rich texture and enhances its deep floral and nutty aroma.

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