Narcissus (Shui Xian) rock oolong tea flavor notes
Pouring gongfu tea outdoors on a mossy log

Narcissus

$58.00 USD
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Narcissus is the rock oolong known for body. Grown on high-mountain terraces at 3,871 ft and roasted three times over charcoal, it pours thick and rounded—orchid, toasted seaweed, and moss, with a sandalwood finish.
Box size

One packet, 8+ steeps — nearly a liter of tea to savor on your own or share.
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Ships from California in 1–3 business days
What's in the box

Pre-measured sessions · 8 g each, 4 or 6 per box. No scale needed—each one is the right amount for a single gaiwan session.
Tea Ticket · The brewing guide, room for your tasting notes, and a QR code to the full guide.
Terroir & Craft

Tea type Rock Oolong

Altitude 3,871 ft

Cultivar Narcissus

Terroir Wuyi Mountain Range, Fujian · High-mountain terraces, mist, diffuse light

Roast level Medium-high · Three-stage charcoal roast


Processing Withered, oxidized, rolled, charcoal-roasted
Brewing Guide

8 g · 120 ml · 212°F / 100°C · Ratio 1:15
Pours 1–3: 3–5 sec.
From pour 4: add 3–5 sec each round.

Each 8 g session is pre-measured and individually sealed in premium packaging, so every packet stays fresh until you open it.
Growing Standards
High in the Wuyi mountain range, our teas grow amid forests and abundant wildlife, far from the city. Every tea we offer is grown without synthetic pesticides, synthetic fertilizers, or herbicides.

Open

Orchid, charcoal

Orchid and warm charcoal rise first from the cup.

Palate

Toasted seaweed, mossy mountain

Thick and rounded, with toasted seaweed and mossy mountain. By the third infusion, wood, moss, and orchid sit together.

Return

Sandalwood, sweet, rock-boned

Sandalwood and a clean sweetness, with a firm, rock-boned finish that holds through eight infusions.

OUR TEA GARDEN

Our garden sits on the southern part of the Wuyi range. Mist, cool nights and wide day–night temperature swings shape a more aromatic leaf. 

No synthetic pesticides, no synthetic fertilizers, no herbicides — goats wander among the tea bushes. 

"I spend my days wandering between tea bushes and nibbling on grass. It’s a good life here. I think you’ll taste a little of it in your cup."

A little goat

Tea garden resident

HOW THIS TEA WAS MADE
Picked and withered

Leaves are picked by hand and withered to soften.
Shaken and oxidized

Leaves are shaken and rested in turns, bruising the edges so oxidation can build aroma.
Roasted three times over charcoal

Medium-high roast. Two firings after the spring harvest, a third the following year, then about six months of rest before release. Roasted deeper for a full, rounded body, stopping where aroma and depth balance.
Pouring gongfu tea outdoors on a mossy log

Discover Your Tea Rhythm

How to taste

Every sip, and every session, moves through three moments.

Open

What arrives first.

The first aroma and impression. Clearest in infusions 1–2.

Palate

What develops.

Flavor, texture, and weight. Fullest in infusions 3–6.

Return

What stays.

What lingers after you swallow. Easiest to notice from infusion 6.

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