2025 Spring Zhang Ping Shui Xian Oolong Tea

Hand‑picked on May 12, 2025 at 500 m in Zhangping’s Nanyang ecological tea zone, this competition‑grade cake is left virtually unroasted to emphasize fresh spring energy. After partial oxidation and rolling, the leaves are pressed into square form and gently dried without additional charcoal firing, preserving Shui Xian’s vivid floral top notes.

Tea cultivation in Zhangping began as early as the Yuan Dynasty, flourishing during the Ming and Qing dynasties. In 1910, tea artisan Liu Yongfa introduced the Shui Xian tea variety from northern Fujian and later, around 1920, innovated the now-iconic Zhang Ping Shui Xian (漳平水仙) pressed tea cakes. Over generations, this unique tea has developed a distinctive character: a delicate, orchid-like fragrance intertwined with the sweet richness of osmanthus, offering a refined and long-lasting aroma.

Production follows eight meticulous steps—picking, withering, cooling, shaking, fixing, rolling, pressing, and baking. During pressing, the leaves are placed in wooden molds, compressed into neat 4 cm squares, wrapped in paper. Crack open the cake and a bright, clean fragrance greets you; the liquor gleams golden, delivering brisk sweetness with a subtle cooling finish. The aroma and texture evolve over successive brews—the hallmark of a fragrant style Zhang Ping Shui Xian.