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Don’t fight the brick—work with it. Always start with a 5–10 second rinse with just‑off‑boil water (195–205°F). This loosens the leaves without wasting flavor. For Gongfu: Steep #1 should be 30–40 seconds. If it’s still light, go 45 seconds next time. By steep #2, the brick will have relaxed and the orchid aroma will explode. For Western mug: Pour the water directly over the cake and let it sit for 3–4 minutes. The first cup will be lighter, but the second cup (re‑steep) is often more aromatic because the leaves have fully expanded.

We source exclusively from 2026 fresh spring harvest, directly from high‑mountain gardens in Zhangping’s core production area. New harvest Zhangping Narcissus explodes with orchid fragrance—not grass. Our light charcoal roast is slow and gentle, designed to enhance the natural aromatics, not incinerate them. If your tea doesn’t smell intensely floral, it’s either old or not the real thing. Ours is freshly picked and lightly handled so every sniff tastes like a garden in bloom.

We over‑pack carefully. Each cake is individually paper‑wrapped, then vacuum‑sealed in a thick foil pouch, then placed in cushioned packaging with ample void fill. Yes, cracks can sometimes still happen in transit—but if your cake arrives mostly intact, those loose crumbs are not waste. Brew them! The broken bits release flavor faster, which is great for a quick cup. If your cake is completely destroyed, contact us immediately for a replacement or refund. We stand behind the condition of your tea.

Use water at 195–205°F (90–96°C). If your water is below 190°F, the orchid notes won’t fully extract. Also, aroma is brightest in the first 1–2 minutes after pouring. If you let the tea sit for 5+ minutes before drinking, you’ll miss those top notes. For the full experience: pour, wait 3–4 minutes (Western) or 30–40 seconds (Gongfu), then smell and sip immediately. The next steeps will have deeper, mellower flavors—still delicious, but the high‑note floral beauty is a first‑steep treasure.

This is completely normal for light‑roast Zhangping Narcissus. The cake is tightly pressed, so the leaves don’t fully open until the second or even third steep. The pale first steep is not weak—it’s just the beginning. Hot water contacts the surface of the brick, extracting light, sweet, floral top notes. By steep #2, the brick relaxes, the liquid deepens to a glowing amber or honey‑yellow, and the orchid‑creamy magic fully blooms. Be patient. This tea rewards the curious.

Zhangping Narcissus is unique because it is pressed into square-shaped cakes and made from large, lightly oxidised leaves that are not rolled into tiny balls or twists. Its light roasting process adds a toasted flavor, resulting in a mellow, smooth taste and floral aroma.

To preserve the flavor and quality of Zhangping Narcissus, keep the tea refrigerated in a sealed, vacuum-packed container, and prevent moisture exposure. Proper storage can help maintain its shelf life of up to 18 months.

Use a white porcelain Gaiwan and start with a quick rinse of the tea cake. Brew with boiling water, allowing the tea to expand and develop its floral, baked aroma. Gradually increase steeping time for subsequent brews, typically up to 10-20 seconds.

This tea offers a floral aroma with creamy and baked notes, complemented by a soft, sweet mouthfeel. The lightly roasted process enhances its mellow and smooth profile, making it a delightful choice for oolong lovers.

Each square cake weighs approximately 8-12 grams. To prepare, unwrap the cake, break off the required amount, and brew with boiling water. Use a traditional brewing vessel like a gaiwan or clay teapot for the best experience.