1. Minbei Narcissus
The original name of Narcissus was “Zhuxian,” originating from the “Zhuxian Cave” on Yanyi Mountain in Dahan Village, Xiaohu Town, Ouning County (now Dahan Village, Shuigil Township, Jianyang City). It started during the Daoguang period of the Qing Dynasty (1821 AD), and due to the local pronunciation where “Zhu” sounds like “Shui,” it gradually became known as “Narcissus” or “Minbei Narcissus.”
According to “Records of Unusual Fujian Products,” “In Ouning County's Liuda Lake, there is a type of tea with coarse, long leaves named Narcissus because its flavor resembles that of the Narcissus flower…” The new chronicles of Chong'an County record: “The mother Tree of Narcissus is located beneath the Zhuxian Cave in Taotzigang, Dahan, Shuigil County (now part of Jianyang City). During the Daoguang period, a farmer surnamed Su discovered it and propagated it widely.”
Additionally, according to the Daoguang “Ouning County Annals,” “Narcissus tea comes from Dayi Village (today Xiaohu Town), Dahan. There is a mountain called Yan Cha Shan, with the Zhuxian Cave on top. A man surnamed Xi Gan from Xiqian Factory, who worked in the tea business, occasionally went to the cave and found a tree that resembled tea but had an aroma. He transplanted it into his garden. When it grew, he processed it using tea-making techniques, and it indeed produced a remarkable fragrance that surpassed other teas. However, it did not produce seeds when it bloomed. Initially, he used the method of cutting propagation, which was quite difficult. Later, a wall collapsed, pressing down the tea plant and causing it to root. This led him to realize the method of layering, which then developed significantly and spread across counties. The mother tea in Xiqian still exists today, a rare phenomenon.”
This record not only indicates the method for propagating Narcissus tea plants but also provides relatively reliable evidence that the origin of the asexual propagation technique (layering) for tea trees was in Jianzhou.
Narcissus is an asexually propagated variety, semi-arboreal, large-leaved, and late-maturing, with a triploid genome. Its natural growth height can reach around 5 meters. The leaves are dark green with a glossy appearance, smooth surface, rich in grassy texture, exceptionally thick flesh, and double-layered palisade tissue. The flowers are large, with diameters ranging from 3.7 to 4.4 centimeters, 6-8 petals, numerous hairs on the ovary, and three-forked stigmas. It rarely sets fruit or produces a very small amount. Minbei Narcissus is primarily produced in Jianyang County, Minbei, with the main production areas now being Jian'ou and Jianyang counties. It is a high-quality product with a large yield in Minbei, and the oolong tea made from it is fragrant and sweet.
2. Wuyi Narcissus
Wuyi Narcissus is a variety introduced to Wuyi Mountain from Minbei Narcissus over 100 years ago. It has the highest ethanol content.
Dry evaluation: The shape is stout and twisted at the leaf tips, tightly bound, and presents a shiny, frog-skin green color. The color is greenish-brown, lustrous, and sandy-green with a precious hue.
Wet evaluation: The flavor is fragrant, rich, and mellow, with a unique blend of orchid, wood, and moss aromas. High-quality teas have milky and narcissus floral notes, with good throat feel, distinct rock character, and a refreshing aftertaste. The liquor is orange-yellow, clear, bright, and concentrated. The infused leaves are plump, soft, and even, with bright red edges or spots (“three reds and seven greens” characteristics are clearly visible), and the lingering fragrance is high and long-lasting.
Wuyi Narcissus is generally divided into four types: Narcissus, Gaocong Narcissus, Laocong Narcissus, and Laocong Dancong Narcissus.
(1) Narcissus, commonly seen in the market, grows within the Wuyi Mountain region and is managed and pruned by humans.
(2) Gaocong Narcissus, although cultivated by humans, grows naturally without human management or pruning.
(3) Laocong Narcissus, generally cultivated by humans, refers to Narcissus tea trees over 60 years old.
(4) Laocong Dancong Narcissus, selected from Laocong Narcissus, these are individual tea trees over 100 years old, picked and processed separately. Centenarian Narcissus tea trees are extremely precious. The tea made from them has a unique, fresh fragrance and excellent quality, which we call “Century Fragrance.”
Two hundred years of golden hooks and iron lines, pine sinks, misty rain, and mint drops. High cliffs with overlapping verdure, guests of locust blossoms, clouds hidden in the Huizuan, and aged apricots attached. Laocong Narcissus (or Laocong Dancong Narcissus) primarily highlights the orchid fragrance and the taste of laocong on the basis of rock bone and floral fragrance. To appreciate such tea, one must focus on the taste of laocong. Of course, the older the tree, the more pronounced the laocong taste, a unique characteristic of old tea trees. What is “laocong taste”? It mainly consists of three flavors: woody, mossy, and rough rice. If any one of these flavors is present, it can indicate the quality of the tea and the age of the tea tree. If all three are present, it indicates that the tea has exceptional quality.
The canopy of Laocong Narcissus tea trees is tall, and the leaves are broad and thick. Generally speaking, the quality of finished Narcissus tea is determined by the differences in planting sites and processing techniques. The requirements for planting sites play the primary role and are divided into four types:
(1) Narcissus tea trees planted within the “Three Pits and Two Caves” area of Wuyi Mountain are of superior quality.
(2) Narcissus tea trees planted within the scenic area of Wuyi Mountain and on famous mountains and rocks are considered high-quality and are also referred to as “Rock Narcissus.”
(3) Narcissus tea trees planted within the Danxia landform outside the scenic area of Wuyi Mountain are of slightly lower “Narcissus” quality and are also referred to as “Semi-Rock Narcissus.”
(4) Narcissus grown outside the Danxia landform of Wuyi Mountain, including Minbei Narcissus, cannot be called rock tea.
The primary aroma of Wuyi Narcissus is orchid fragrance, but it may also exhibit aromas such as Osmanthus, gardenia, milk, and sugar. High-quality teas have a distinct woody fragrance (laocong fragrance). Narcissus is usually processed with medium-to-full fire and can be stored for a long time.
Narcissus can be divided into Spring Narcissus and Winter Narcissus based on the season. Spring Narcissus is of higher quality and has a higher yield. Winter Narcissus is of slightly lower quality and has a lower yield.