Tea Details
Harvest: Spring 2025
Region: Dahuai Village, Shuangyang Town, Zhangping City, Fujian Province
Elevation: 600–800 m in eco-friendly mountain tea garden
Cultivar: Zhangping Shuixian (aged 30–40 years).
Crafting Highlight: Fully handmade and traditionally compressed into cake form.
Storage: Store in an airtight container away from heat and light
Shelf Life:
Floral-style: Best within 1 year; 2–3 years if refrigerated
Aged-style: Already aged 3+ years; suitable for long-term storage
Net Weight: 10-11 g / cake
Pressed by Hand
Unlike most loose oolongs, Zhangping Shuixian is pressed into compact square cakes—each shaped by hand using a traditional wooden mold.
This form began in the early 20th century as a way to improve preservation and transport in Fujian’s humid climate. Over time, it became a hallmark of Zhangping Shuixian.
Today, hand-pressing honors tradition and preserves the tea’s fragrance and aging potential—while adding satisfying weight and ritual to every brew.
Pressed well — picked well.
Only 2 to 3 half-open tender leaves are picked — never coarse or overgrown ones. Why it matters?
• Higher aroma potential: Tender leaves are richer in amino acids and sugars — the foundation of this tea’s signature orchid fragrance and gentle sweetness.
• Smoother taste: Younger leaves brew into a softer, cleaner liquor, with minimal bitterness and a lingering finish.
• Visible quality: Even after brewing, the leaf stays intact and supple — a sign of careful harvest and craftsmanship.
Floral VS. Aged — how different?
Both are Zhangping Shuixian, yet their expressions couldn’t be more distinct.
Floral-style is light oxidation and roast, preserving its signature orchid fragrance and refreshing clarity. Like light-aroma Tieguanyin, it’s an orchid-forward oolong, but with deeper oxidation, red-rimmed green leaves, and a more full-bodied liquor.
The Aged-style, slowly matured for 3+ years, is crafted with deeper oxidation and roast—positioned between Northern and Southern Fujian oolongs. Its notes lean toward aged wood, ripe fruit, and herbal warmth, with a fuller body and longer finish, making it ideal for those who favor richness and depth.
The Cultivar — Zhangping Shuixian
Not to be confused with Wuyi Shuixian, this soft-stemmed cultivar is native to Southern Fujian and specially grown for pressed oolong. The trees, aged 30–40 years, thrive in the mountainous garden of Dahuaixi. With deeper roots, these mature trees absorb more nutrients and minerals from the soil, helping generate a wider range of aromatic compounds. Known for their floral elegance and smooth body, they yield a tea that balances fragrance, depth, and aging potential.
