In the world of Wuyi rock tea, Huiyuan Pit is undoubtedly a “famous tea garden.” It has nurtured numerous rare tea varieties, among which Cinnamon (Rou Gui) and Narcissus (Shui Xian) are particularly representative. However, many tea enthusiasts often confuse the two, even mistakenly believing that “Huiyuan Pit Cinnamon is Narcissus.” Today, we delve into the mountain and the varieties to unveil the unique essence of this pair of “twin flowers.”
1. Variety Origins: Clear Distinctions in Genetics
Cinnamon and Narcissus, while both belonging to Wuyi rock tea, have distinctly different varietal characteristics:
1. Narcissus (Shui Xian): Originating from Jianyang, Fujian, it is a small tree large-leaf variety. Trees over 50 years old are called “old bushes.” The tea leaves are thick and robust, and the dry tea has a dark luster with a precious sheen. Its aroma is renowned for its orchid fragrance, with a rich and smooth taste, and the mouthfeel is as thick as rice milk. The saying “nothing is more mellow than Narcissus” precisely encapsulates its character.
2. Cinnamon (Rou Gui): A native variety of Wuyi Mountain, it is a shrub with small leaves. The dry tea leaves are slender and tightly rolled, with a brown-green oily sheen. Its aroma is sharp like cinnamon bark, layered with floral and fruity notes, and the taste is bold and intense, with a direct impact on the internal organs, earning it the reputation of “nothing is more fragrant than Cinnamon.”
Key Differences: The orchid fragrance and richness of Narcissus stem from the age of the trees and the nurturing of the mountain; the cinnamon aroma and impact of Cinnamon come from the varietal genetics and the aromatic substances stimulated by the processing. The two, from variety to flavor, are like the poetry of Li and Du, one soft and one strong, each leading the way.
2. The Mountain Code of Huiyuan Pit: The Soil that Nurtures the “Double Excellence”
As a core rock tea production area of the “Three Pits and Two Streams,” Huiyuan Pit’s unique terroir gives soul to Cinnamon and Narcissus:
– Microclimate: Deep valleys and gorges, shrouded in mist year-round, with high humidity and short sunlight, lead to slow growth of tea trees and rich internal quality accumulation.
– Soil and Ecology: The Danxia rock weathered soil is rich in minerals, and the surrounding diverse vegetation allows tea trees to absorb moss and woody aromas, forming the unique charm of “rock bone floral fragrance.”
Performance of Varieties in Huiyuan Pit:
– Narcissus: The old bush Narcissus is particularly outstanding here, with tree ages reaching 70-80 years. The tea soup intertwines woody aroma, moss flavor, and orchid fragrance, with a mouthfeel as rich as aged fine wine, leaving a sweet aftertaste in the throat and a profound rock charm.
– Cinnamon: Although not the most famous variety of Huiyuan Pit, the core mountain area enhances its cinnamon aroma, making it sharper, with a taste that is sweet yet slightly bitter, and a rapid sweet aftertaste, complementing the mountain’s essence and varietal characteristics.
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3. Common Misunderstandings: Why is “Cinnamon” Mistaken for “Narcissus”?
1. Processing Influence: Lightly fired Cinnamon may exhibit a soft floral aroma, resembling the orchid fragrance of high bush Narcissus; while fully fired Narcissus’s caramel aroma may also be mistaken for the cinnamon aroma of Cinnamon.
2. Commonalities of the Mountain: The “rock charm” base color of Huiyuan Pit (such as mineral sensations and cool throat resonance) may obscure some varietal characteristics, leading beginners to confusion.
3. Market Chaos: Some merchants pass off blended teas or teas from other mountains as old bushes from Huiyuan Pit, resulting in consumer misconceptions about the varieties.
Tea Distinction Mnemonics:
– Aroma: Narcissus has a long orchid fragrance, while Cinnamon has a sharp cinnamon aroma;
– Taste: Narcissus is rich like rice soup, while Cinnamon is stimulating like strong liquor;
– Leaf Observation: Narcissus leaves are thick and soft like a toad’s back, while Cinnamon leaves are uniform with red edges.
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4. Rare Selections: How to Appreciate Authentic Huiyuan Pit Teas?
1. Narcissus: Choose high bushes or old bushes over 30 years old, with a bright orange-yellow soup color, where woody aroma and orchid fragrance blend, and the throat resonance is sweet and lasting.
2. Cinnamon: Focus on the purity of the cinnamon aroma and the penetrating power of the tea essence; high-quality ones can retain the sharpness and layers of the variety even with light firing.
Brewing Suggestions:
– Narcissus should be brewed with boiling water slowly poured to fully activate its rich internal quality;
– Cinnamon can be brewed at high temperatures quickly to highlight its aroma and strength.
Respecting the Varieties to Truly Taste Rock Tea
Cinnamon and Narcissus from Huiyuan Pit are like the twin stars of Wuyi Mountain, one vigorous and flamboyant, the other calm and profound. Distinguishing the varieties is not only an accumulation of knowledge but also a reverence for the terroir and craftsmanship. May every tea lover understand the legend of this land of red mountains and green waters through their cups.
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**References**: The viewpoints in this article are synthesized from research on Wuyi rock tea varieties, interviews with tea masters, and authoritative tasting guides.
