Comparing Wuyi Narcissus and Cinnamon: Which is Better?

Wuyi Narcissus is a historical famous tea that originated during the Daoguang period of the Qing Dynasty (1821 AD). It is one of the two varieties of oolong tea from northern Fujian. The Narcissus variety comes from the Zuxian Cave in Dahu Village, Xiaohu Township, Jianyang, Fujian.

Narcissus is a name for a variety of tea tree from Wuyi Mountain, and Wuyi Narcissus is named after this variety. The most notable characteristic of Narcissus is its rich and mellow flavor.

Wuyi Narcissus tea leaves are tightly rolled and heavy, with twisted leaf tips. It has a rich aroma with a hint of orchid fragrance, a mellow taste with a sweet aftertaste, a clear orange-yellow liquor, and thick, soft, bright yellow leaves with red edges or spots, known as “three reds and seven greens”.

Fragrance of Cinnamon, Richness of Narcissus

It is said that in the Wuyi Mountain tea region, “richness belongs to Narcissus, fragrance belongs to Cinnamon”. The two main varieties of Wuyi rock tea, Narcissus and Cinnamon, each have their own merits and have garnered many fans, but how can one distinguish between them?

Based on the characteristics of the tea tree varieties, Cinnamon primarily has a floral and fruity aroma, while Narcissus does not exhibit fruity notes but rather has a subtle floral fragrance.

Examine the Dry Tea: Cinnamon leaves are generally tighter and finer. In comparison, the dry tea of Narcissus is thicker and the leaves are curled, with a prominent and wide main vein.

Smell the Aroma: Although Cinnamon is known for its aroma, Narcissus can also produce a high fragrance. A useful reference is that Cinnamon typically has a floral and fruity aroma, while Narcissus primarily has a delicate floral fragrance.

If the tea you are drinking has a floral and fruity aroma, it is mostly Cinnamon, while if the aroma is less pronounced, it is likely Narcissus.

Observe the Foam: The saponin content in Narcissus and Cinnamon tea varies significantly, affecting the size, quantity, and durability of the foam produced when brewed. According to the experience of tea masters and old tea drinkers, Cinnamon produces small, numerous, and long-lasting foam, while Narcissus produces larger, fewer, and easily dissipated foam.

Taste the Flavor: The flavors of Narcissus and Cinnamon present two extremes; either Cinnamon is overwhelmingly strong, or Narcissus is sweet and mellow.

To distinguish by flavor, the key is not to focus on whether the tea has a cinnamon or orchid flavor, but rather to feel the intensity of the stimulation the tea gives to the mouth.

Examine the Leaf Base: The leaf base of Cinnamon is smaller and oval-shaped, with dense and sharp edges. In contrast, the leaf base of Narcissus appears thicker, larger, and the leaf edges are blunt and sparse.

The water of Narcissus is smoother and softer, while Cinnamon has a very strong aroma, and the liquor is slightly astringent. By combining the previous methods of distinction, if the flavor is strong, it is likely Cinnamon; if it is not as strong, it is likely Narcissus.

Five Major Benefits of Wuyi Narcissus

Refreshing and Energizing: Wuyi Narcissus can help invigorate the spirit and eliminate fatigue, serving to refresh the mind and improve work efficiency.

Prevention and Treatment of Hypertension: Wuyi Narcissus tea contains catechins, which are very effective for hypertension. Therefore, regularly drinking Wuyi Narcissus tea is beneficial for preventing and treating hypertension, arteriosclerosis, and coronary heart disease.

Radiation Resistance: The catechins in Wuyi Narcissus can reduce atomic radiation damage and the effects of radioactive elements like strontium, providing good auxiliary effects against urban pollution and radiation.

Weight Loss: Wuyi Narcissus can regulate fat metabolism and has a good fat decomposition effect, as well as enhancing vascular toughness and elasticity.

Improvement of Gastrointestinal Function: The caffeine in Wuyi Narcissus enhances gastric juice secretion and aids digestion, thus improving gastrointestinal function.

In July, “Tea World China”, a large documentary about tea and culture, will be broadcast on Jiangsu TV. Join us to appreciate those delightful teas!