Fujian

Zhāngpíng Shuǐ Xiān漳平水仙

Zhāngpíng shuǐ xiān

Origin: China (中国), Fújiàn Province (福建省, Fújiàn shěng), Longyan Prefecture-l...
Tea type: Oolong Tea
Caffeine Level: Medium
Water Temperature: 95.000000

Tea notes

Brewing, origin and taste.

The only compressed oolong with a rich orchid aroma, honey sweetness, and a long aftertaste.

Tea cabinet

Brewing

Brewing Temperature: 95.000000 - 100.000000
Tea Amount: One brick (5–8 g) per 75–100 ml water when brewing gongfu method. Ratio 1:15 (5 g per 75 ml) is considered classic.
Teaware: Porcelain gàiwǎn (盖碗, gàiwǎn) — universal option, well revealing floral notes. Yíxīng clay teapot (宜兴紫砂壶, Yíxīng zǐshā hú) — for roasted versions, to wh...
Water Temperature: 95.000000
Water Temperature Detail: 95–100°C. Not recommended to exceed 100°C: according to Chinese specialists, too high temperature destroys theanine and reduces freshness (鲜味, xiānwèi) of the liq...
Gongfu Water Temperature: 100.000000

Origin

Tea Type: Oolong
Origin Country: CN
Province: Fujian
Category: Famous teas of Fújiàn Province (福建名茶). Product with protected geographical indication (国家地理标志产品, guójiā dìlǐ biāozhì chǎnpǐn). Alternative names: "...
Coordinates: 117°10′–117°45′ E, 24°54′–25°47′ N. The core production area — the cloud zone along Jiǔpéng Creek (九鹏溪, Jiǔpéng xī) at elevations of 600–800 m.
Origin: China (中国), Fújiàn Province (福建省, Fújiàn shěng), Longyan Prefecture-level City (龙岩市, Lóngyán shì), Zhangping County-level City (漳平市, Zhāngp&#2...

Taste

Dry Leaf Appearance: Dense square bricks (方形, fāngxíng) weighing from 5 to 15 g, neatly wrapped in paper. Surface even, flat. Color of dry leaf — dark green with brownish-yellow tint, resemblin...
Dry Leaf Aroma: Clean, high and lingering. Natural orchid aroma (兰花香, lánhuā xiāng) dominates — "like orchid and osmanthus" (如兰似桂). In new tea, fresh floral tone (清香, qīngxiāng) ...
Liquor Aroma: Bright, floral-sweet, high and lasting. Natural "orchid character" sounds distinctly; in roasted versions, nutty and caramel tones are added. Aroma builds and unfolds ...
Liquor Color: Orange-yellow (橙黄) or golden-yellow (金黄), transparent and clear (清澈明亮). With increased roasting degree, the shade shifts toward amber.
Spent Leaves: Large, fleshy, soft and glossy leaves (肥厚软亮). Characteristic "red rim" (红边, hóng biān) — consequence of edge oxidation. Main vein wide and yellow (主脉宽黄). Tone — f...
Taste: Full, soft, 醇爽 (chún shuǎng) — "pure and refreshing," simultaneously soft and lively (鲜灵活泼, xiānlíng huópō). Bitterness and astringency are minimal. Pro...

Details

Oxidation: 30.000000 - 50.000000
Leaf Shape: Flat
Oxidation Maximum: 50.000000
Oxidation Maximum Detail: 50
Cultivar: Fújiàn Shuì Xiān (福建水仙, Fújiàn Shuǐxiān), also known as Shuǐjí Shuǐ Xiàn (水吉水仙) or Wǔyí Shuǐ Xiàn (武夷水仙). Latin name: *Camellia sine...
Picking: Main harvest — spring (April — early May); autumn harvest is also possible. Spring tea is valued higher due to nutrients accumulated over winter.

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