Strip Leaf

Zhāngzhōu Liú Xiāng漳州流香

Zhāngzhōu liú xiāng

Origin: China (中国, Zhōngguó), Fújiàn Province (福建省, Fújiàn shěng). Refinement...
Tea type: Oolong Tea
Caffeine Level: High
Water Temperature: 95.000000

Tea notes

Brewing, origin and taste.

A rare "composite" oolong with a "fiery" character, symbol of Zhangzhou and the gongfu tea ceremony tradition.

Tea cabinet

Brewing

Brewing Temperature: 95.000000 - 100.000000
Tea Amount: 5–8 g per 100 ml (gongfu method), or 3–4 g per 200–250 ml (European method).
Teaware: Porcelain gàiwǎn (盖碗, gàiwǎn) or Yíxīng clay teapot (紫砂壶, zǐshā hú). Clay teapot especially recommended for aged (陈年, chénnián) versions of Liu Xia...
Water Temperature: 95.000000
Brewing Notes: Freshly roasted tea is recommended to be stored in dark place about 15 days before consumption, so excess "fire heat" (火气, huǒqì) dissipates. After opening packag...
Water Temperature Detail: 95–100°C. Hot water is necessary for full revelation of "fire" aroma and dense body of roasted oolong. Rolling boil over 100°C not recommended — this can des...

Origin

Tea Type: Oolong
Origin Country: CN
Province: Fujian
Category: Southern Fújiàn oolongs (闽南乌龙, Mǐnnán wūlóng) by place of refinement. However, the primary raw material is of Northern Fújiàn (闽北, Mǐnběi) origin, ...
Coordinates: Zhangzhou: approximately 24°31′ N, 117°39′ E. Raw material area (Wuyishan, core): approximately 27°43′ N, 117°57′ E.
Origin: China (中国, Zhōngguó), Fújiàn Province (福建省, Fújiàn shěng). Refinement and blending — Zhāngzhōu City (漳州市, Zhāngzhōu shì), Xiāngchéng District ...

Taste

Dry Leaf Appearance: Tightly rolled dense strips (条索紧结卷曲, tiáosuǒ jǐnjié juǎnqū), quite heavy and full-bodied. Color — dark brown with yellowish tint resembling banana coloring (乌褐带黄似香蕉色)....
Dry Leaf Aroma: Deep, rich "fire" aroma (火香, huǒxiāng) with notes of charcoal and burnt sugar. Aged versions show nuances of "old aroma" (陈香, chénxiāng). In background ...
Liquor Aroma: Powerful, warm, multi-layered. Dominant — caramelized, nutty, roasted tones; in development reveals fruity-floral overtones. Aroma is persistent and long-lasting, remains on emp...
Liquor Color: Orange-yellow (橙黄, chénghuáng) to red-orange (红橙, hóngchéng), clear and bright, with good depth.
Spent Leaves: Brown-reddish, fleshy leaves (棕褐肥壮), elastic, with clearly visible red rim (红边显, hóng biān xiǎn), evidencing heavy oxidation. Central vein distinct.
Taste: Dense and rich (醇厚, chúnhòu), balance between concentration and softness. In mouth — enveloping sweetness reminiscent of cane sugar (蔗糖甜感), transitioning to long retur...

Details

Oxidation: 40.000000 - 60.000000
Leaf Shape: Strip
Oxidation Maximum: 60.000000
Oxidation Maximum Detail: 60
Cultivar: Primary cultivar — Fújiàn Shuǐxiān (福建水仙, Fújiàn Shuǐxiān), also known as Shuǐjí Shuǐxiān (水吉水仙) or Wǔyí Shuǐxiān (武夷水仙). This is a semi-arboreal (...
Picking: Spring harvest (春茶, chūnchá) — primary, providing the highest concentration of amino acids and depth of aroma. Spring raw material is used predominantly for higher grades.

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