Water Narcissus (Shuǐxiān) Oolong Tea

Chinese Name: 水仙
Pinyin: Shuǐxiān
English Name: Water Narcissus (also known as Shui Xian or Narcissus Oolong)

Origin & Background

Water Narcissus (水仙) is a highly regarded Wuyi rock oolong tea (岩茶, Yánchá), originating from the rocky cliffs of the Wuyi Mountains in northern Fujian Province, China. This tea cultivar is one of the oldest and most traditional in the Wuyi region, prized for its deep, roasty aroma and complex, mineral-rich flavor profile that reflects its terroir.

The name “Water Narcissus” evokes the delicate fragrance of the flower, which this tea mimics in a subtle, floral undertone.

Flavor & Aroma Profile

• Aroma: Roasted nuts, orchids, dried fruit, and floral nectar

• Taste: Smooth and mellow with layers of dark honey, roasted chestnuts, toasted grains, and a lingering orchid sweetness, heavily roasted.

• Mouthfeel: Round, thick, and slightly oily with a long, mineral-rich finish (known as “岩韵” – Yán yùn, or "rock rhyme")

• Color: Deep amber or reddish-copper infusion

Brewing Instructions

Gongfu Brewing Method (Recommended)

To appreciate the full complexity of Shuǐxiān tea, gongfu cha style is ideal.

You’ll Need:

• Gaiwan (120–150 ml) or small Yixing clay teapot

• High-quality loose-leaf Shuǐxiān oolong

• Filtered water heated to 95–100°C (203–212°F)

• Tea pitcher (fairness cup), tea cups, and strainer (optional)

Brewing Steps:

1. Warm the gaiwan and cups with hot water. Discard the water.

2. Add 5–6 grams of tea leaves to the gaiwan.

3. Rinse (quick wash): Pour hot water over the leaves, steep for 3–5 seconds, then discard the rinse to awaken the leaves.

4. 1st Infusion: Steep for 10–15 seconds, then pour into the pitcher and serve.

5. 2nd–6th Infusions: Increase steeping time by about 5 seconds with each infusion. The tea will evolve from roasted and woody to sweet and floral.

6. 7th+ Infusions: Steep longer (30–60 seconds) as flavor fades. Good quality Shuǐxiān can be steeped up to 8–10 times.

Western Brewing Method

Teapot method for a simpler approach.

• Leaf-to-water ratio: 1 tsp (4–5g) per 250 ml of water (adjust to personal taste)

• Water temperature: 95°C (203°F)

• Steep time: 2–3 minutes

• Re-steep: 2–3 times, slightly increasing time with each infusion

Storage Tips

• Store in an airtight container away from light, moisture, and strong odors

• Ideal storage is in a cool, dark, dry place

Summary

Shuǐxiān (水仙) is a quintessential Wuyi oolong, cherished for its depth, warmth, and poetic floral notes with heavy roasted flavours. It’s a meditative tea that rewards slow sipping and layered exploration, perfect for those who appreciate the intersection of tradition, terroir, and refined craftsmanship.