Wuyi Narcissus gains the fresh air of mountains and rivers, with beautiful color and fragrant flavor. In Wuyi tea producing areas, it's widespread that "Narcissus is the mellowest tea". It is famous for "good quality and great taste" and "more fragrance than any other kind of tea."
Brewing difficulty: General difficulty
Best season to taste: Autumn
Origin: Wuyi Mountain, Fujian Province
Recognizing
Top grade of Wuyi Narcissus tea is straight and fat. The dry tea looks shiny and golden brown with few red speckles on the surface. There is hidden inlay red edge and it smells fragrant. But cases differ as to the inferior.
Tea ceremony
Tea sets: yixing purple clay teapot is preferred.
Brewing method: Narcissus tea is resistant to infusion. Gongfu brewing method as well as simple way is ok.
Infusion times: Seven to ten more infusions later, there is still lingering aroma.
Harvesting
Wuyi Narcissus is picked by " the stretching faces". When the top shoots are stretching out, pick 3 to 4 leaves. It is generally picked for four seasons every year. That is, the spring tea: 2 to 3 days around the Grain Rain, the summer tea: 3 to 4 days before summer solstice, the autumn tea: 3 to 4 days before autumn begins, and the dew tea, after Cold Dew. There are 50 days of interval between each season.
Process & store
First grade Shui Xian oolong tea is hand processed and allowed to oxidize to about 40% to 60%. The tea is fired more than other oolongs, and the result is a relatively dark oolong with a full body.
it can also be aged for up to several decades. Aged oolong tea must be re-fired every 2 or 3 years to remove excess moisture and prevent the tea from spoiling.