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Old Bush Narcissus di One River Tea | Teatico

Old Bush Narcissus

Old Bush Narcissus

di ·

China

196

tè

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One River Tea

72 USD•Unità: 100g

One River Tea

42 USD•Unità: 50g

One River Tea

24 USD•Unità: 25g

One River Tea

24 USD•Unità: 25g

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Tempo di infusione

2–3 min

Consigliato

Infusioni

2

Consigliato

Temp. acqua

85°C

Consigliato

Rapporto foglie/acqua

—

Ossidazione

—

Caffeina

medium

Tipico

Note di degustazione

Il venditore dichiara

Minerale Floreale Orchidea Arancia Frutti di bosco Frutta secca Frutta secca tostata Burro Salvia Cannella Zenzero Tostato

Gusto e corpo

Recensioni

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2

1

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Aroma: 0.0
Gusto: 0.0
Retrogusto: 0.0

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Panoramica

Tea: Laocong Shuixian (老丛水仙) Type: Charcoal Roasted Wuyi Rock Oolong Harvest: Spring 2025 Roast Type: Medium Producer: Zhang Ji 章冀 Region: Wuyi Mountain, Fujian, ChinaTasting Notes: Creamed Butter, Orchid, Roasted Almonds, Berry Skin, Ginger . We’ve been wanting to add a few more classic styles to our reliable Yancha lineup, and it’s hard to think of a more classic Rock Oolong than Shui Xian. These old bushes are all over 60 years old, and have lived through the revolving fads of Yancha popularity over those many decades. This tea provides an insight into what a simple yancha with no frills can be, roasted, warming, with a body of floral fragrances like reflections shimmering on the tea soup. There is a delightful fragrance of creamed butter and orchids when the dry leaves are placed into the warmed gaiwan. When in fused with hot water, the toasty butter notes melt into the tea revealing a more robustly floral body tinged with cinnamon and sage. We never rinse this tea, and always drink the first infusion, though we usually like to save the first infusion in a separate tea pitcher to drink at the end of the session. This huanhun tang or Return to Life brew is usually cool by the time the session is over and it contains some of the most prominent flavors of the session. We also like to brew this tea light and fast to prevent it from overstepping and showcase the more floral body of this tea. The way we brew this tea, the tea soup is a light amber much more yellow and orange than red. The tea tingles the tongue with its mineral notes, and coats the back of the throat with a sticky oily sensation that lends to its profound huigan. The brew itself is pleasantly thick, providing distilled notes of roasted nuts, berry skin, and the spiciness of something like ginger.

Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.

Pairing: shortbread, fresh fruit, or mild cheeses

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