Narcissus tea is a type of Wuyi tea from Fujian province, China and it was planted in Wulaokeng, Yilan in Taiwan around 1970.
Narcissus is of the semi-tree family with large leaves. It sprouts late and cannot be harvested until after the Qingming festival, or the tomb-sweeping day (lunar calendar March 15). Narcissus tea is best known for its rich flavor.
Having central mountain range on the one side, and Wulaokeng stream on the other side, the location where old fir narcissus grows is what gives the tea its distinctive flavor.
An old saying goes, “tea that grows on mountains is called rock tea, tea that grows close to water is called zhou tea, or tea grown by the water.” Also, “The quality of rock tea is supreme and right follows it is zhou tea.”
Our tea is planted just between mountains and the water. Most tea-lovers enjoy the rich flavor of narcissus tea as well as different layers of flavors that the tea holds and unfolds in the mouth. In fact, each infusion of narcissus tea changes in its taste.
This year, I would like to make our narcissus tea in a way that is different from that of Fujian’s red robe tea. With the making process of unshredded black tea, we are bringing narcissus tea to a whole new level.
It is more flavorful and its fragrance is so unique that words alone cannot express the taste of it in my mouth.