Narcissus White wild-tree white tea flavor notes
Narcissus White wild-tree white tea

Narcissus White

$44.00 USD
Regular price
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Narcissus White comes from wild trees at 4,396 ft—no fertilizer, no pruning, no intervention. Made as white tea and rested for two years, it opens with wild meadow and faint orchid and finishes with spring sweetness.
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 · 5 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 White Tea

Altitude 4,396 ft

Cultivar Narcissus

Terroir Wuyi Mountain Range, Fujian · Wild high-mountain grove, mist, natural growth


Processing Lightly oxidized (5–10%) · Two years natural aging
Brewing Guide

5 g · 120 ml · 203°F / 95°C · Ratio 1:24
Pours 1–3: 3–5 sec.
From pour 4: add 3–5 sec each round.

Each 5 g session is pre-measured and individually sealed in premium packaging, so every packet stays fresh until you open it.
Growing Standards
The wild tea trees behind Narcissus White grow at 4,396 ft, beside an old high-mountain tea garden, left entirely to themselves. No fertilizer, no pruning, no intervention: the trees grow with the seasons of the forest, gathering their own nourishment.

Far from the city, with sharp swings between day and night and mist that lingers year-round, each bud and leaf takes on the open, wild character of high-mountain tea—a natural taste no cultivated garden can reproduce.

Open

Wild meadow, faint orchid

Wild meadow and a faint orchid, with the clean scent of mountain plants.

Palate

Silky, clean, woodland notes

Silky and clean, with woodland notes. The body thickens from the second infusion.

Return

Fruit, spring sweetness

Fruit and spring sweetness that return quickly and last, holding through ten 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 from wild trees

One bud and one to two leaves, from wild trees beside an old high-mountain tea garden.
Withered and dried

No rolling, no roasting—the leaves are withered slowly and dried.
Rested two years

Natural aging softens and deepens the tea, revealing meadow florals and spring sweetness.
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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