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
- Water temperature
- 95 °C
- Gongfu water temperature
- 100 °C
Provenance and specifications
- 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, Zhāngpíng shì)
- Tea type
- Gaiwan
- SKU
- ZHANGPING-SHUI-XIAN-CN
Brewing recipes
- Gongfu: 100°C, 7 g / 100 ml, 10s, 12 steeps
- Western: 100°C, 3 g / 200 ml, 180s, 2 steeps
Brewing, origin and taste notes
Brewing
- 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 °C
- Gongfu water temperature
- 100 °C
- Tea amount
- 7 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Oolong
Taste
- 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...
- Sensory Source Descriptor H Intensity
- 3
- Sensory Source Descriptor L Intensity
- 3
- Sensory Source Descriptor Li Intensity
- 1
Details
- Picking
- Main harvest — spring (April — early May); autumn harvest is also possible. Spring tea is valued higher due to nutrients accumulated over winter.
- Pluck Standard
- Shoot of one bud and two to three leaves (一芽二叶至三叶, yī yá èr yè zhì sān yè) for spring tea. For premium grades, a finer standard is allowed — one bud and...
- Alkaloids
- Caffeine (咖啡碱, kāfēi jiǎn) — moderate level, typical for semi-oxidized teas. Theobromine (可可碱, kěkě jiǎn) and theophylline (茶碱, chá jiǎn) — in trace amounts.
- Essential Oils
- Determine the characteristic persistent floral aroma. Component composition includes nerol, linalool, geraniol and their esters — typical carriers of the "orchid" prof...
- Minerals
- Potassium (K), magnesium (Mg), manganese (Mn), iron (Fe), fluorine (F). Regional soils are enriched with selenium (Se) and zinc (Zn), which is reflected in the tea's mineral...
- Vitamins
- Vitamin C, B-group vitamins (B₁, B₂), vitamin E, vitamin K.
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Region coverage: 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, Zhāngpíng shì)
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