From the tea-forest: explore our 2020 harvest

Zhangping Shuixian - Hand-pressed wulong tea
Zhangping Shuixian - Hand-pressed wulong tea
Zhangping Shuixian - Hand-pressed wulong tea
Zhangping Shuixian - Hand-pressed wulong tea

Zhangping Shuixian - Hand-pressed wulong tea

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Zhangping Shuixian is one of the most distinctive and inebriating teas, and the only traditionally pressed wulong in China. 

To make this beautiful square-shaped tea, pickers select only the strongest leaves from Shuixian cultivar, which are able to withstand the pressing process. After picking, the leaves are shaken in bamboo baskets to activate a light oxidation that turns the tips red and gives a traditional floral aroma. The leaves are then pressed using a wooden utensil that shapes them into a square, tightly wrapped in a candid paper sheet. 
During the infusion, the tightly rolled leaves are put together in the teapot, without breaking the shape. After touching boiling water, the leaves start to open like a blooming flower, releasing the most intense and inebriating floral bouquet. 

The air is immediately filled with a floral fragrance that ranges from elegant orchids to narcissus, magnolia, and gardenia. The aroma has great elegance and surprising sweetness, creamy, and long-lasting.

Each box contains 6 pieces of 10 gr. each, for a total of 60 grams.

Origin: Zhangping, Fujian
Flush: Spring 2020
Storage: Avoid heat, light, and moisture

Infusion Parameters

EASTERN BREWING
Tea/Water Ratio: 
1 portion for each teapot
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with a 20-second brew. Increase with each successive brew as needed.
Water temperature: 100° C
Number of brews: 10-12

WESTERN BREWING
Tea/Water Ratio: 1 portion for each teapot
Water Temperature: 100°C
Brewing time: 3-4 minutes 


COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 7-8 hours. Filter the liquor and drink within 24 hours.

 

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