Zhang Ping Shuixian | oolong thee

Zhangping Shuixian is a unique and traditional tea hailing from Zhangping, a historic town in Fujian province. Unlike most Shuixian teas that are loose leaf, Zhangping Shuixian is pressed into small, delicate cakes, a method that preserves the tea’s freshness and intensifies its flavors over time. This special tea is crafted by Master Zhian Zhang, a recognized UNESCO Intangible Cultural Heritage holder, whose expertise ensures each cake is a masterpiece.

The tea itself is a celebration of the floral and fruity notes that Shuixian is known for, but with a deeper, more concentrated flavor profile. Upon brewing, the tea releases a rich, orchid-like fragrance, mingled with a subtle sweetness and a hint of roasted nuts. The tea liquor is smooth and full-bodied, offering a complex yet harmonious taste that evolves with each infusion, leaving a lingering, refreshing aftertaste.

Zhangping Shuixian stands out not only for its unique presentation but also for the craftsmanship and heritage behind it, making it a truly special tea experience.

Top note: The aroma of orchids is prominent, accompanied by the delicate and tranquil essence of water narcissus. As the tea infusion touches the palate, a sweet taste spreads within the mouth. The fragrance resembles honey-kissed flowers, enveloped by the scent of fresh green grass after rain. Upon careful savoring, hints of rice-like aroma can be detected.

Mid note: The floral fragrance lingers, with the gentle allure of orchids. The tea infusion leaves a lingering sweetness and a smooth, thick, and velvety sensation. The essence of mossy notes intertwines with the water, imparting a subtle coolness.

Finish: The floral fragrance remains pure, while the sweetness of the tea becomes more pronounced, transforming into a pure and unadulterated richness. The mouthfeel is refreshing and transparent, allowing the authentic taste of water narcissus to shine through, as if indulging in a refreshing sip of mountain spring water during the hot summer.

suggested teaware: teapot / gaiwan,
method: whle brick 120ml/100°C water (could be brewed for up to 10 times)
warming up the teaware first
brewing time:
the 1st: wakening, 30s, wash
2nd-5th: 10s
6th-10th: +5s to 10s

note: could be adjusted based on personal preference, in summer one could choose to cold brew

1️⃣ Plucking 🌿
The tea is harvested from Shuixian (Narcissus) cultivar tea bushes, typically in spring and autumn. Only tender leaves with a bud and two to three leaves are picked for optimal flavor.
2️⃣ Withering (日光萎凋 & 室内萎凋) ☀️
Freshly plucked leaves are spread out under the sun for initial wilting, then moved indoors for controlled air-withering to reduce moisture and enhance natural floral and fruity aromas.
3️⃣ Bruising & Oxidation (摇青 & 发酵) 🍂
The leaves are gently shaken in bamboo trays or machines to break the leaf edges, encouraging oxidation. This stage develops Shuixian’s signature floral and honey notes while maintaining a balanced mouthfeel.
4️⃣ Fixation (杀青, Kill-Green) 🔥
The tea is then pan-fired at high temperatures to halt oxidation and preserve its unique characteristics. This process locks in the fragrance and ensures a smooth taste.
5️⃣ Rolling & Pressing (揉捻 & 压制成方块) 🏵
Unlike traditional loose oolongs, Zhang Ping Shuixian is carefully rolled, then pressed into small square cakes using wooden or metal molds. This technique allows the tea to retain its fragrance and compact shape, making it easy to transport and age beautifully.
6️⃣ Baking (烘焙, Roasting) 🔥
The cakes undergo slow roasting over charcoal or in modern ovens to enhance complexity, reduce moisture, and improve shelf stability. Light roasting preserves the tea’s floral character, while heavier roasting gives a richer, deeper taste.
7️⃣ Final Sorting & Packaging 📦
Once cooled, the pressed cakes are inspected, sorted, and individually wrapped for preservation. Over time, the tea matures and develops deeper, richer notes similar to aged oolong.

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