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2024 Autumn Zhang Ping Shui Xian (2024 Fall)

2024 Autumn Zhang Ping Shui Xian (2024 Fall)

MyTeaPal Club

Type
Oolong Tea
Origin
Nanyang Town, Zhangping, Fujian Province, China
Cultivar
Shui Xian
Elevation
≈500 m
Steeping instructions
Portion: Use one pressed square (9–10 g) per session; halve for lighter flavor. Water Temperature: 100 °C / 212 °F. Steeping: - Whole cake: 9–10 g : 150 ml. Rinse briefly; first three infusions 30 s, 15 s, 10 s. Add 5–10 s thereafter. - Half cake: 1 g : 25 ml. Start 15 s, extending gradually.
Description
Harvested on October 16, 2024 at 500 m in Zhangping’s Nanyang ecological tea zone, this pressed cake reflects the mellow warmth of lightly roasted autumn leaf. Native Shui Xian bushes thrive in fertile soil and frequent mountain mists, giving thick leaves ideal for compression. Tea cultivation in Zhangping began as early as the Yuan Dynasty, flourishing during the Ming and Qing dynasties. In 1910, tea artisan Liu Yongfa introduced the Shui Xian tea variety from northern Fujian and later, around 1920, innovated the now-iconic Zhang Ping Shui Xian (漳平水仙) pressed tea cakes. Over generations, this unique tea has developed a distinctive character: a delicate, orchid-like fragrance intertwined with the sweet richness of osmanthus, offering a refined and long-lasting aroma. Production follows eight meticulous steps—picking, withering, cooling, shaking, fixing, rolling, pressing, and baking. During pressing, the leaves are placed in wooden molds, compressed into neat 4 cm squares, wrapped in paper, and baked over low charcoal heat. The gentle roast locks in a harmonious balance of floral lift and comforting grain sweetness, carrying through many infusions.

Shipped in July 2025

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