Zhang Ping Shui Xian漳平水仙

Zhang Ping Shui Xian is a Shui Xian oolong from Zhangping, Fujian. Brew it at 95°C with 5g of leaf per 100ml of water; expect up to 9 short infusions in a small gaiwan or teapot. A quick rinse is recommended.

Tasting notes

Zhang Ping Shui Xian is the only Chinese oolong still pressed into cakes — small hand-compressed squares you drop whole into a gaiwan. First steep runs long, maybe twenty seconds, because the cake needs to unfurl before extraction begins. By steep two the leaves are fully open and everything changes: the liquor brightens, gardenia and magnolia come forward, and sugarcane sweetness settles in behind. This isn't Wuyi Shui Xian — different region, lighter roast — so don't expect velvety woody depth. What you get instead is a soft, clean floral cup with stone fruit and a faint honey finish, the kind of oolong you can drink in the afternoon. 95°C, not boiling — the light roast scorches under full heat. One cake is around 10g; break it in half for a 100ml gaiwan. Late steeps thin out before they go bitter. Nine useful infusions if the cake is good.

Flavor profile

China's only traditionally pressed oolong — hand-compressed into small square cakes using century-old methods recognized as UNESCO intangible cultural heritage. The liquor is delicate and floral with gardenia and magnolia aromatics, layers of honeyed stone fruit, warm sugarcane, and a hint of roasted sweetness. Soft, smooth body with a clean floral finish.

Terroir

Southern Fujian highlands, subtropical mountain climate

Cultivar: Shui Xian (Narcissus)

Brewing

Rinse: Essential rinse — the compressed cake needs a good soak to begin opening. Give it 10 seconds.

1. Quick rinse — pour off immediately.
2. Steep 1: 20 seconds
3. Steep 2: 15 seconds
4. Steep 3: 15 seconds
5. Steep 4: 18 seconds
6. Steep 5: 20 seconds
7. Steep 6: 25 seconds
8. Steep 7: 30 seconds
9. Steep 8: 40 seconds
10. Steep 9: 50 seconds

The first steep runs longer because the compressed cake takes time to unfurl. By steep two the leaves are fully open and extraction speeds up. One cake is typically about 10g — use half for a 100ml gaiwan.

Aroma & taste

Processing

• withered
• semi-oxidized
• rolled
• compressed into square cakes
• lightly roasted

Sources

• https://www.curioustea.com/tea/oolong-tea/zhang-ping-shui-xian/
• https://www.morimatea.com/products/narcissus-tea-cakes
• https://clubmagichour.com/products/zhangping-shuixian-oolong