Charcoal-roasted Zhangping Narcissus
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
Frequently Bought Together
Description
- Chinese: lǎo cōng chuán tǒng gōng yì tàn bèi zhāng píng shuǐ xiān
- Translation: Lao Cong Traditional Craft Zhangping Narcissus Tea
- Type: Compressed Oolong Tea
- Cultivar: Narcissus Tea
- Elevation: 900m – 1100m
- Origin: Zhangping, Fujian
- Harvest Date: 2024/08/10
- Storage Methods: Refrigerated, Sealed, Prevent moisture, Vacuum, Alone
- Shelf Life: 18 months
- Tea Master: Deng Yongzhou
- Zhang Ping Shui Xian(漳平水仙) is an unusual and rare oolong that comes pressed into square-shaped cakes. It is grown around Zhangping city in the southern part of Fujian Province. Each cake is individually wrapped in paper for storage and then further wrapped into a vacuum sealed foil pouch to preserve the flavours. We have left each cake wrapped as they are, in order for them to reach you in their optimum condition.
- The uniqueness of this rare tea is readily apparent: unlike most Chinese oolongs—and indeed most oolongs everywhere—the large, lightly-oxidised leaves have not been rolled into tiny balls or long twists, but have rather been compressed into a minuscule brick. Place one in the tea vessel of choice, and apply the hottest water to encourage it to open. Its second unusual aspect is deductible from the name, for while Wuyi Yan Cha fans may know the Shui Xian cultivar best for the dark, roasted oolong of the same name, this version, from the south of the same province, is mild and smooth.
- Traditionally, Shuixian, sometimes also Shui Hsien, is a type of oolong that originates from Fujian Province and refers to the cultivar used to make this tea. Shuixian translates as ‘narcissus’, ‘water sprite’ or ‘water lily’ in English and is known for distinctive flowery honey aroma and flavour. However some Shuixian oolong teas are also produced in Guangdong Province. While there are many references to Shuixian originating in Wuyi Shan in Fujian Province, there are a few others who think that this plant was brought over to Fujian from Guangdong a long time ago. There doesn’t seem to be a particular consensus on the exact origin of Shuixian cultivar and on whether the two cultivars grown in Fujian and Guangdong Provinces are actually the same plant.
- This Zhang Ping Shui Xian is made from large leaves, mostly still on stalks. These have been pressed into square cakes, each cake being around 8-12 grams in weight. This tea is lightly oxidised and it has also undergone a baking or roasting process. The baking imparts a lightly toasted character that brings out the more complex notes and results in a mellow flavour and soft mouthfeel.
- To make this tea, unwrap the cake from the foil and paper, and break off the amount of tea required. If using the whole cake, it can be agitated once in water, so the leaves start coming apart in order to brew properly. These cakes make a perfect single serve size for a larger gaiwan or a traditional clay tea pot for an enjoyable gong fu brewing session. When the leaves start unfurling, you can see the lovely mixed patterned colours that are the result of the light oxidation. The bright and clear aromatic liquor produced has a lovely floral and lightly baked scent. The dominant floral profile has creamy and baked notes with a soft and sweet mouthfeel.
-
The only compressed tea among oolong teas - Zhangping Narcissus.
How to brew Zhangping Narcissus: Since Zhangping Narcissus is a square compressed tea, it takes time to wait for it to expand when it is first brewed. Generally, a white porcelain Gaiwan is used for brewing.
The first brew is to wash the tea (the soaking time is 5 seconds and the soup is made quickly). At this time, the tea cake is slightly loosened.
The second brew is brewed with boiling water, and the cup is left for 10-20 seconds, and the tea leaves are expanded. At this time, the aroma is pronounced and sharp, and the orchid fragrance is prominent. At the same time, the taste is very mellow and sweet, and the soup is orange-yellow.
The third brew is to brew for 10 seconds. This brewing often presents the best state of the tea soup. Then control the soaking time according to your taste.
The fourth brew gradually extends the soaking time by five seconds.
Zhangping Narcissus must be brewed with boiling water, and it is best to brew it with boiling water every time.
Charcoal-roasted Zhangping Narcissus
$9.57
Sample 20g