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Zhāngpíng Shuì Xiān Hóng Chá Bǐng
Cake Tea
Zhāngpíng Shuì Xiān Hóng Chá Bǐng漳平水仙红茶饼
Zhāngpíng shuǐxiān hóngchá bǐng
- Origin
- Zhāngpíng City (漳平市, Zhāngpíng Shì), Lóngyán City (龙岩市, Lóngyán Shì),...
- Tea type
- Cake Tea
- Caffeine Level
- Medium
- Water Temperature
- 90.000000
Tea notes
Brewing, origin and taste.
Red tea from Zhangping pressed into unique square cakes: a honey-floral taste with no bitterness.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 90.000000 - 95.000000
- Tea Amount
- One whole cake (6–8 g) per 150–200 ml water for flash steeping method; one cake per 200–250 ml water for European method.
- Teaware
- Porcelain gàiwǎn (盖碗, gàiwǎn) or small clay teapot (100–150 ml). Glass or porcelain teapot brewing is acceptable for European method.
- Water Temperature
- 90.000000
- Brewing Notes
- One cake per 200–250 ml water, temperature 90–95°C, steeping time 3–5 minutes. Re-steeping — 2–3 times with increased time.Pressed cake opens gradually — it should not be b...
- Water Temperature Detail
- 90–95°C. Boiling water (100°C) is not recommended to avoid provoking bitterness.
Origin
- Tea Type
- Red
- Origin Country
- CN
- Province
- Fujian
- Category
- Modern artisanal teas of Fujian. Pressed red teas (black teas).
- Coordinates
- approximately 25°17′ North latitude, 117°24′ East longitude.
- Origin
- Zhāngpíng City (漳平市, Zhāngpíng Shì), Lóngyán City (龙岩市, Lóngyán Shì), Fújiàn Province (福建省, Fújiàn Shěng), PRC. Main ...
Taste
- Dry Leaf Appearance
- Neat square cakes of dark brown color, wrapped in white filter paper. When broken, whole, tightly pressed rolled leaves with golden veins are visible inside.
- Dry Leaf Aroma
- Intense, sweet, with floral notes (orchid, narcissus), honey tones, dried fruits (persimmon, pear) and light spicy touches (cardamom). Cocoa and malt tones may be present.
- Liquor Aroma
- Rich, warm, honey-floral, with more pronounced sweetness compared to dry leaf. Spicy and fruity notes deepen with each subsequent infusion.
- Liquor Color
- Bright, clear, from amber to rich cognac-red, depending on steeping time. High transparency.
- Spent Leaves
- Opened leaves are whole, large, elastic, copper-brown color with uniform coloration.
- Taste
- Dense, smooth, oily, enveloping. Natural sweetness dominates, reminiscent of molasses or dark honey, balanced by light fruity acidity (red currant). Characterized by complete ab...
Details
- Oxidation
- 85.000000 - 90.000000
- Leaf Shape
- Cake
- Oxidation Maximum
- 90.000000
- Oxidation Maximum Detail
- 90
- Cultivar
- Shuì Xiān (水仙, Shuǐxiān) — an ancient large-leaf cultivar of *Camellia sinensis* var. *sinensis*. Originates from Jiànyáng County (建阳, Jiànyáng) in nort...
- Picking
- For red tea version production, mature summer shoots (third harvest) are typically used, which differs from the oolong version, for which spring raw material is preferred. Harve...
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