Old Fir Narcissus Oolong / Lao Cong Shui Xian

Old Fir Narcissus Oolong / Lao Cong Shui XianOld Fir Narcissus (, Lao Cong Shui Xian) is a heavily roasted Wuyi rock oolong made from old growth Narcissus cultivar trees in Fujian's Wuyi Mountains. "Old Fir" () refers to tea bushes over 60 years old their deeper roots pull more minerals from the rocky soil, producing a flavour that's woodier and more layered than younger plantings of the same cultivar. What you'll taste The first thing you notice is the roast a deep, toasty warmth that settles

Old Fir Narcissus (老丛水仙, Lao Cong Shui Xian) is a heavily roasted Wuyi rock oolong made from old-growth Narcissus cultivar trees in Fujian's Wuyi Mountains. "Old Fir" (老丛) refers to tea bushes over 60 years old — their deeper roots pull more minerals from the rocky soil, producing a flavour that's woodier and more layered than younger plantings of the same cultivar.

What you'll taste

The first thing you notice is the roast — a deep, toasty warmth that settles across the palate. Underneath that, there's a mossy, woody character that people describe as "drinking the mountain." The orchid note is subtle and tends to show up more on the third or fourth steep, once the roast has softened. The finish has a mineral quality — that yan yun (岩韵, "rock rhyme") that Wuyi oolongs are known for.

This is not a light, floral oolong. If you enjoy Da Hong Pao, Old Fir Narcissus sits in a similar space but with more depth from the older trees. It rewards gongfu brewing where you can taste how the flavour shifts across multiple steeps.

Brewing guide

Western brewing:
Use 2.5g per 250ml teapot with 95°C water. Steep for 3 minutes. Good for 2 infusions.

Gongfu brewing (recommended):
Use 8g per 150ml gaiwan or Yixing teapot. Pre-warm the vessel. 95°C water. 10 seconds for the first three infusions, adding 20 seconds from the fourth onwards. Up to 6 infusions.

Joanne's note

I visited the Wuyi Mountains in 2024, and this is one of the teas that stayed with me. The old trees have a different energy — the tea has body without being heavy. At our Tea Bar, I usually brew this in a clay teapot and let people experience how much the flavour changes from first steep to last. If you're coming from coffee, this roasted style tends to click straight away.

Tea profile

Taste: Rocky / Woodsy / Orchid
Tea type: Oolong Tea (Wuyi rock oolong)
Origin: Wuyi Mountain, Fujian Province, China
Oxidation: 40–60%, medium to heavy roast
Harvest: Autumn 2023
Caffeine: Medium
Ingredients: Pure loose tea leaves. No artificial flavours, colours, or preservatives.
Storage: Airtight container, cool and dark, away from strong odours.

Explore our full oolong collection, or try this alongside Dong Ding and Alishan to compare the spectrum from light Taiwanese to dark Wuyi styles. Samples available from $10.