Narcissus + Rare Orchid

Both teas carry orchid, but in different places. In Narcissus it sits inside a dense, rounded body, with toasted seaweed and moss around it. In Rare Orchid it comes forward and opens up on the palate, over roasted nuts and cream. Notice where the orchid is: underneath, or in front.

Both teas grow in the same high-mountain environment and follow the rock-oolong path: oxidation, rolling, and three stages of charcoal roasting. Narcissus is roasted at a medium-high level to build body and depth; Rare Orchid is roasted lighter, keeping its aroma in front.

Narcissus Oolong
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.

Rare Orchid
8 g · 120 ml · 212°F / 100°C · Ratio 1:15
Pours 1–3: 2–3 sec.
From pour 4: add 3–5 sec each round.

Narcissus Oolong
Open — Orchid, charcoal
Palate — Toasted seaweed, mossy mountain
Return — Sandalwood, sweet, rock-boned

Rare Orchid
Open — Orchid, roasted nuts, smooth
Palate — Orchid bloom, cream, layered
Return — Warm wood, lingering florals