Heavy Roast Shui Xian (Narcissus)

This Wuyi rock tea presents a robust and strong character, anchored by a distinct mineral core. Beneath the prominent medium-heavy roast, one discovers enticing deeper fruity notes, all culminating in. It leans mineral, fruity and roasted.

Water around 85–95 °C (185–205 °F). In a mug, steep 3–4 min. For gongfu, use 5–7 g per 100 ml, 10–30 s steeps (8–15 rounds). You'll get to see how the flavor changes across multiple rounds. Heavier roasts can take boiling water no problem.

Grown in Fujian, China. The leaves got a heavy roast after picking.

Starts at $11.00 from white2tea, or about $0.44/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.64 per session. Explore more oolong teas on Teadar.