Origin

Old Fir Narcissus Rock Tea is a type of Wuyi rock tea and one of the representative famous tea of oolong tea. Wuyi Mountain is a mountainous area with many peaks and canyons. The climate is mild with warm winter and cool summer, and abundant rainfall. The annual rainfall is about 2,000 mm. The geology belongs to the typical Danxia landform, with many cliffs. The reason why Wuyi Mountain tea garden can produce such high-quality tea is inseparable from its unique natural conditions.

1. Climate advantage：Wuyi Mountain has a subtropical monsoon climate with distinct four seasons, abundant rainfall, and an average annual temperature suitable for tea growth. In particular, the foggy weather in spring provides sufficient humidity for tea, making the leaves more tender and full.

2. Soil characteristics：The soil in Wuyi Mountain area is mainly weathered rock and rich in minerals. This special geological condition gives tea a unique flavor. The so-called "yan yun（岩韵）" comes from the influence of these weathered rock soils on tea.

3. Topographic factors：Most of Wuyi Mountain tea gardens are distributed in mountainous areas with an altitude of 300 to 1,500 meters. This height difference makes the microclimate difference in the tea garden significant, further enriching the taste level of tea. At the same time, the misty environment in the mountains also provides soft lighting conditions for the tea, promoting the accumulation of aromatic substances.

Old Fir Narcissus is a treasure among Wuyi rock teas. It is a representative of northern Fujian oolong teas. It uses Narcissus tea trees that are more than 60 years old as raw materials. Due to the unique natural conditions of Wuyi Mountain, this tea tree has thick leaves and rich nutrients. It has a unique woody fragrance, mossy flavor, brown rice fragrance and other complex "fir flavors". The tea soup is mellow and smooth, with both rock rhyme and orchid fragrance. ‌

Appearance&Taste

Old Fir Narcissus Rock Tea is famous for its unique charm and rich internal substances, and is a treasure among Wuyi rock teas. The dry tea leaves are thick dark brown strips with white frost (traces of roasting), clear veins, rich aroma, and a caramel and woody aroma. ‌‌

Old Fir Narcissus tea leaves are soft and rich in nutrients. The soup color is orange-yellow and translucent. The soup tastes very mellow and heavy. The soup is smooth and has the taste of aged tea. It has a strong gelatinous texture and a lasting sweetness. The top notes are charcoal fire and baking fragrance; the middle notes are woody fragrance, mossy fragrance, and rice leaf fragrance; the tail notes are orchid fragrance and brown rice sweet fragrance.

After brewing, the tea leaves are complete, soft, bright and fresh, with obvious "green bottom and red border" characteristics. It is soft and elastic to the touch, and can withstand more than 10 brews. It is the best of Narcissus tea and a traditional treasure of Wuyi rock tea.

Brewing suggestions

Water temperature: 100℃ boiling water stimulates the substances contained in the old tree.

‌Teaware‌: Zisha pot (thickens the soup) or white porcelain covered bowl (Gaiwan, shows fragrance).

‌Tea amount‌: 8-10 grams/110ml, can withstand more than 10 brews.

‌Soup discharge‌: The first 3 brews are fast in and out (5-10 seconds). For subsequent brewing, the steeping time can be extended according to personal taste.

Drinking with light tea snacks (such as Fuling cake茯苓糕) to avoid covering up the original taste of the tea soup.

After each brewing, the tea soup needs to be poured out to avoid affecting the taste and aroma of subsequent brewing.

Laocong Narcissus Tea can help improve skin allergies, prevent aging, whiten and refine skin, prevent tartar and tooth decay, and dissolve fat to achieve the effect of weight loss; its tea polyphenols and amino acids are beneficial to health, such as lowering cholesterol and protecting cardiovascular system; moderate drinking can prevent constipation.

Package

10 grams/sachet, 10 sachets/box, 100 grams/box