Osmanthus Narcissus Tea Cake
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.
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Description
- Chinese: Guì Huā Zhāng Píng Shuǐ Xiān Wū Lóng Chá Bǐng
- Translation: Osmanthus Narcissus Oolong Tea Cake
- Type: Compressed Oolong Tea
- Cultivar: Narcissus Tea
- Elevation: 900m – 1100m
- Origin: Zhangping, Fujian
- Harvest Date: 2024/08/16
- 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.
- Traditionally, Shuixian (水仙), 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. However, there is definitely a certain degree of similarity between Shui Xian oolong teas from both of these tea regions. You may be interested in trying the traditional more oxidised and roasted Wuyi Lao Cong Shui Xian teas available in our shop.
- 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 aftertaste is clean and delicately roasted with a lasting floral impression.
- Most osmanthus smells sweet and greasy, but the combination of fine golden osmanthus and oolong narcissus tea has a light aroma, sweet but not greasy, sweet and elegant.
Through scenting and roasting, the irritation of tea is reduced, allowing the subtle aroma to enter the tea soup, which tastes sweet and tasty with an elegant aftertaste.
The orchid fragrance in the lid and the aroma in the water seem to be a collection of all the white flowers blooming in May. Drinking it in the summer will give you a refreshing feeling.
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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.
Osmanthus Narcissus Tea Cake
$11.57
Sample 20g