Deep, sweet, warm and complex aroma. Tints of sweet roots and an undertone of apple butter with a balanced toasty cereal overtone. Accents of moss and herbs that are typical of high grown oolongs. Dark amber stout infusion rounded with good malty sweetness in a silky texture. Slight citrus accents and immediate, tinkling spicy, bittersweet aftertaste.
Narcissus Classic 2011
This tea maybe the same name as the low quality tea used in dimsum restaurants but it certainly tastes like another tea. Well, it is the ORIGINAL Shuixian, the famous oolong that grows on dark rock cliffs in the depth of Wuyi Mountains. Narcissus Classic, like most other deeper baked oolongs, goes well with a wide range of cuisines and desserts and is a great digestive. Also an adaptable tea for preparation with other ingredients, such as ginger and raw sugar, and a safer tea for the weaker stomach.
