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漳平水仙灰_1254.png
漳平水仙_mockup.png

Zhangping Shuixian

$25.00

The only oolong traditionally pressed into square cakes.

O R I G I N — Zhangping, Fujian
T Y P E — Oolong, hand-pressed square cakes
C A F F E I N E — Medium
S I Z E — 7 cakes per bag

Each cake is pressed by hand from the leaves of twenty-year-old trees at 500 meters, then unfurls slowly in the pot. The flavor moves as you brew: floral and rich at first, then surprisingly milky and silky by the fourth steep.

A R O M A — Orchid and sweet florals turning creamy
T A S T E — Intensely floral in the early steeps, a milky sweetness later on

The only oolong traditionally pressed into square cakes.

O R I G I N — Zhangping, Fujian
T Y P E — Oolong, hand-pressed square cakes
C A F F E I N E — Medium
S I Z E — 7 cakes per bag

Each cake is pressed by hand from the leaves of twenty-year-old trees at 500 meters, then unfurls slowly in the pot. The flavor moves as you brew: floral and rich at first, then surprisingly milky and silky by the fourth steep.

A R O M A — Orchid and sweet florals turning creamy
T A S T E — Intensely floral in the early steeps, a milky sweetness later on

How to brew

One cake is one session. It unfurls slowly, so the first steep is the longest — then it moves fast and keeps changing.

Tea1 cake
Water4 oz gaiwan · boiling, 212°F
  1. 1Warm the gaiwan with hot water and pour it out. Drop in one cake.
  2. 2The first steep is your choice. Hold it 30–40 seconds and drink it — the most floral cup of the session. Or rinse and discard if you'd rather start lighter.
  3. 3From here, short steeps: 10–15 seconds, pour it all into the pitcher each time.
  4. 4When the color lightens, add time. Good for [8+] steeps.

Every steep tastes different — floral, then rich, then milky and soft by the fourth. Don't stop early.

Tea1 cake
Watera 1 L bottle · about ¾ full, cold
  1. 1Drop one cake into a 1 L bottle and fill it about three-quarters with cold water.
  2. 2Refrigerate overnight, 8–12 hours.
  3. 3Drink straight from the fridge, leaf still in. Best within 2 days.

Cold, the florals come forward and the milkiness turns into a soft sweetness — a summer tea.