DETAILED TASTING NOTES

Scent of dry leaves: sweet flowers, caramelized blackcurrant pie crust, fireplace
Scent of wet leaves: raw wood, toasted almonds
Texture: thick, mineral-chalky
Taste: toasted almonds, cocoa beans, cherry jam, bania, clay
Mouthfeel: mineral and thirst-quenching, long huigan (returning sweetness), active transformation
Scent of empty cup: caramel stroopwafel
Aftertaste: toasted almonds and banana peel
Body sensation: clear, calm, energetic

Category: Rock Wulong Tea
Original name: 老枞水仙
Harvest: April 2025
Origin: Xingcun, WuYiShan, Nanping Municipality, Fujian, China
Cultivar: Shui Xian (Narcissus)
Altitude: 400m

I'm not really a coffee lover, but I feel that coffee lovers will particularly appreciate the roasted and woody character of Old Narcissist. The sweetness also lingers on the palate for a remarkably long time after drinking it.

If you have the opportunity to go to China, I highly recommend visiting the Wuyi scenic area, where this tea comes from. One of the most beautiful tea producing regions I have ever visited.

GongFu Infusion:
100°C
7g /100ml
1st infusion: 15sec, subsequent: +5sec/infusion
8 infusions

Our Old Narcissist comes from the WuYi Mountains of Fujian. The soil is made up of volcanic rock and red clay, which provides mineral-rich, well-drained soil, naturally shaded by the cliff faces. This is what gives quality cliff wulongs their thickness, their mineral mouthfeel, and that prolonged finish called rock rhythm (YanYun). The bushes are about 60 years old, which is considered quite old by local standards, and this is what gives this tea its long huigan (returning sweetness) and its particularly addictive mineral character.

The tea is grown and fully processed by a family that has been working with tea in WuYi for generations, with a production manager with 30 years of experience in red (black) teas and cliff wulongs. We found them by a happy coincidence: one of the family members contacted us to develop their tea network, without knowing that we were building ours. We tasted their teas, we liked them, and the rest followed naturally.

Medium-fired roasting, 4 passes at 120-130°C, 10-16 hours per pass.