EN
Shui Xian Nong Xiang (水仙) is a refined oolong from the Wuyi Mountains in Fujian province. The name translates as "Narcissus" or "Lord of the Waters," and "nong xiang" means a strong roast and a rich aroma. In this line it is number 2.
According to a local legend, a farmer was gathering brushwood near the Zhuxiandong cave and found a large bush with white flowers. To warm himself in the damp, cold air he brewed its leaves, and he liked the bright flavor so much that he began to cultivate the bush and called the drink "Water Immortal." The name "Narcissus" came later, because the aroma resembles the flower.
Characteristics
- Type: oolong, strong roast (Nong Xiang)
- Region: Wuyi Mountains, Fujian province, China
- Cultivar: Shui Xian ("Narcissus," "Lord of the Waters")
- Number in the line: 2
- Form: loose leaf tea, sold by weight
- Flavor: nuts, caramel, ripe fruit
Aroma and Taste
Dry leaf. The intense roast gives a deep scent with notes of nuts, caramel and light sweetness.
Infusion. A soft, rounded taste; despite the roast, fruity shades remain, with juicy pear and peach. Each infusion reveals new facets.
Aftertaste. Pleasant, long and slightly sweet.
Why You'll Love It
- warming and invigorating in the cold season;
- opens up gradually, from infusion to infusion;
- pairs well with desserts, fruit and nuts;
- because it is stimulating, it is better not to drink it at night.
How to Brew
Gongfu brewing (gaiwan or small teapot):
- leaf: 7 g per 100–120 ml;
- water: 95–100 °C;
- first infusion: 10–30 s, then add a few seconds each time.
Western-style brewing (teapot or heat-resistant mug):
- leaf: 5 g per 200 ml;
- water: 95 °C;
- time: 3–5 min.
A gaiwan or a small clay teapot works well. Make the first infusion about 30 seconds, then add 10–15 seconds each time.
Storage
Store the tea in tightly closed packaging in a dry, cool place, away from direct light and foreign odors.
