The 2016 Narcissus Classic is pretty good, at the time of this review it’s roughly 8 years old. It’s at the point in its existence where it’s starting to develop deeper and more tempered layers to its flavor profile, but it hasn’t lost any of its unique nuances. The roast is nice and balanced – at higher ratios and with longer steep times, it comes out dark amber like zuhuo yancha; while at lower ratios and/or shorter steep times, it has a vibrant, solid gold color reminiscent of medium-roast yancha. The flavor profile really stands out to me when I use 8 grams of leaf in a 100mL gaiwan. It has a floral quality to it that progressively builds up in the first 2-3 steeps, and then really blossoms and lingers for the remainder of the session, and well into the aftertaste. It’s very distinct, and very enjoyable. I appreciate the back-end of this tea – the leaves hold their composure very well and the flavors don’t fall off a cliff. This tea can be pushed without sacrificing the structure of its flavor profile. The length and depth of the aftertaste is incredible. I love how soft, smooth, and soothing it is, and how persistent it is on the palate.
