Zhang Ping Shuixian | Oolong Tea

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

The peak season for the plucking of one bud with two or three leaves occurs in late April each year. The fresh leaves contain approximately 2.6% amino acids, 25.1% tea polyphenols, 16.6% catechins, and 4.1% caffeine.

The production process of Oolong tea is usually considered the most complicated among all tea types. After harvest, the tea is withered in the sun to start oxidation. The next step in the process involves ‘bruising’, a process that is aimed at the further reduction of its moisture and grassiness. Once this process is finished, the tea farmers shake the leaves in a rattan basket and pressure the leaves with their hands to spread out and accelerate the oxidation. After this shaking step, tea leaves show green in the centre and red at the edge. At the penultimate stage, the Oolong tea is heated to reduce the enzymes in the leaves and to stop the oxidation. Finally, the leaves are rolled into a desired shape and baked slowly into finished tea.

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