Shuixian (Narcissus Yancha) Man Ting Feng | Oolong Tea


幔亭峰水仙 : the true essence of Narcissus Yancha, mellow, smooth, mountain spring water, Orchid, floral, honey, fresh green grass after rain, toasted rice

Tea farm location: Man Ting Feng (Zheng Yan), Wuyi Mountain

Cultivar: Shuixian

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

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.

You may also like

Recently viewed