For decades, China has unveiled its ancestral know-how in tea and that’s saying a lot! But, it has not yet given up all its secrets, moreover Zhangping Shuixan tea is the proof.
Since 2015, a young tea producer has decided to reconnect with a forgotten tradition passed away for around 5 generations and to make again pressed oolong tea. This know-how was the speciality of Longyang, one famous terroir in south Fujian.
To produce the delicous « green » oolong tea ( light fermented), cultivars like Tie guan Yin, Bushan, Huang Jin guin, Mao Xie or Rhuan zhe are preferred. But in the case of Zhangping, a cultivar with longer leaves is necessary, reason why the great and rare Shuixian cultivar is used for the pressed oolong. Shiuxien cultivar is generally known as the famous Wuji Shuixien «dark « oolong.
Its taste is delicate, mild, flowery with no astringency. As other oolong teas, Zhangping Shuixian can be infused around 4 times. Multiple infusions allowed to notice the evolution of the taste. By rehydrating the leaves, the tea becomes milder and milder.