Zhang Ping Shui Xian Black Tea

Zhang Ping Shui Xian Black Tea – Pressed Red Tea from Fujian (漳平水仙红茶)

Floral and Smooth Black Tea Pressed into Elegant Square Cakes
Rare • Naturally Sweet • Pu’er-Style Compression

A rare black tea pressed like Pu’er, unfolding with floral warmth.

Zhang Ping Shui Xian Black Tea (漳平水仙红茶) is a unique red tea from Zhangping County, Fujian Province, crafted from the Shui Xian (水仙) cultivar—known for its natural floral fragrance. Unlike most black teas, this one is lightly compressed into square cakes, a form more commonly associated with Pu’er and collectible aged teas.

As the cake slowly unfurls in hot water, it releases a smooth, aromatic brew with notes of orchid, dried fruit, and honey, carried on a soft amber liquor. The compression gives this tea a calm, unfolding energy—ideal for thoughtful sipping, slow mornings, or mindful tea sessions.

Why You’ll Love Zhang Ping Shui Xian Black Tea

• Rare compressed black tea made from the floral Shui Xian cultivar
• Pressed into individual square cakes, similar to Pu’er
• Naturally sweet, smooth, and free from bitterness
• A floral red tea that unfolds slowly and beautifully
• Elegant in both form and flavor—easy to brew and store

Tasting Notes

• Orchid, golden raisin, and light cocoa
• Silky texture with honey and toasted grain undertones
• Amber liquor with a mellow, floral rise
• Long, clean finish with gentle sweetness

Tea Profile

• Type: Chinese Black Tea (Red Tea, 红茶)
• Form: Lightly compressed square cake (8–10g)
• Cultivar: Shui Xian (水仙)
• Origin: Zhangping, Longyan, Fujian Province, China
• Harvest: Spring 2025
• Craftsmanship: Withered, oxidized, pressed into cakes, and low-heat dried
• Appearance: Dark square cake with floral scent; amber–gold liquor
• Collected: 2025

Processing

While compression is common for Pu’er and aged teas, it is rare for red teas. This black tea follows a small-scale, traditional process used locally in Zhangping:

1. Harvest – Tender spring bud-and-leaf sets from Shui Xian bushes
2. Withering & Oxidation – Full oxidation draws out red tea depth and sweetness
3. Pressing – Leaves are steamed and gently pressed into square molds
4. Drying – Low-heat finishing preserves floral aroma and structure

The result is a refined black tea with oolong-like elegance and Pu’er-style storage convenience.

Health Benefits

• Supports mental clarity and calm energy
• High in polyphenols, theanine, and floral aromatic compounds
• Smooth on the stomach—great for gentle daily drinking
• Compressed form makes it ideal for aging, gifting, or travel

Brewing Instructions

Gongfu Method (5 oz / 150 ml)

• Tea amount: 1 cake (8–10 grams)
• Water temperature: 95°C / 203°F
• Rinse: Optional (3–5 sec)
• Infusions:
• 1st: 30–40 sec
• 2nd: 40–50 sec
• 3rd–6th: Increase gradually
• Tip: Allow the cake to open naturally—no need to break it apart

Cup Method (8.8 oz / 250 ml)

• Tea amount: Half or one full cake, depending on taste
• Water temperature: 90–95°C / 194–203°F
• Steep time: 3–4 minutes
• Re-steep: 2–3 times
• Note: Pairs well with quiet moments or floral desserts

Cultural Context

Zhang Ping Shui Xian is known for producing China’s only single-serving pressed teas. While most of this tea is made as oolong, this black tea variant reflects growing innovation in the region. Pressing gives it storage potential and visual elegance, while the Shui Xian cultivar lends its signature floral softness to the depth of red tea.

This tea stands at the crossroads of tradition and experimentation—a rare treasure for tea lovers seeking something both beautiful and serene.