Charcoal Roasted Laocong Zhangping Shuixian Autumn

Name of the product: Charcoal Roasted Laocong Zhangping Shuixian Autumn

Year: 2024

Harvest:  Autumn

Altitude:  600 meters above sea level

Tea Material: 60-80 years old tea bushes

Roasting: med (charcoal roasted)

Area: Zhangping, Nan Yang

(Charcoal Roasted Laocong Zhangping Shuixian Autumn)

 Tea origin

Zhangping Shuixian may not be as famous as other Wulong teas like Tie Guan Yin or Yancha. Still, the quality of good examples is worth trying.

In China, it is well-known for its classic mini square tea cake or biscuit shape. Also, producers wrap the finished tea with white cotton paper. In addition, it is the only compressed oolong tea, apart from some Yancha and Dancong teas, which are occasionally pressed into cakes or bricks.

The tea originates from Longyan, Zhangping, Fujian Province.

Zhangping has been one of the major tea-producing areas in southern China since ancient times. According to historical records, it has a long history of tea, which began in the Yuan Dynasty, and there were also tea processing places in the Ming and Qing Dynasties.

The Zhangping Shuxian tea tree species is not native to the local area. During the Qing Dynasty, Liu Yongfa brought Shuixian tea seedlings from Shuiji in Jianyang, located in northern Fujian, to his hometown in southern Fujian for cultivation. This event marked the beginning of the production history of Zhangping Narcissus.

Liu Yongfa and Deng Guanjin are pioneers of the Zhangping Shuixian tea industry, with Liu Yongfa being the originator of it.

Originally, tea was available in loose leaves and tea balls. The loose leaves were large and long, making them difficult to transport and prone to moisture absorption and deterioration. However, Deng Guanjin, who studied under Liu Yongfa, addressed this significant issue.

In 1914, he developed a unique method of making Shuixian tea cakes (the biscuit shape known today) using a wooden mould to press tea leaves into square tea cakes.

Some Wulong teas, like Tie Guan Yin, with some exceptions, have adopted light shaking and heating with a high temperature to dry and remove the red edge on the tea leaves. Zhangping Shuixian is an unconventional tea that uniquely retains the traditional appearance of its leaves, which are green with red edges, indicating a degree of oxidation. Producers achieve this distinctive look during the zuo qing (bruising) step, which involves alternating withering and repeated shaking (yao qing) to create friction among the leaves and trigger oxidation on the tea leaves.

Tasting notes

The floral character of Zhangping Shuixian is somewhat masked in taste and aroma, overshadowed by layers of roasting and a nutty, bitter chocolate sensation, yet it remains detectable.

This Autumn harvest proudly showcases its Laocong character. Since it fills the mouth with a rich, sweet, cooling tea soup, exhibiting moderate astringency and very low bitterness.

Since the tea is more roasted than the spring version, the aftertaste has that pungent characteristic of this processing style.

 As explained in the spring tea description, both are excellent. In the end, the choice is up to your personal preference. You can choose the spring/autumn sample for comparison.

If you want to try a top-quality Zhang Ping Shuixian, you shouldn’t miss it. This kind of tea quality doesn’t reach West tea consumers.

 Note: This tea can be aged in its original packaging. In 5 to 10 years, it will start changing to a sour plum profile.

About preparing the tea

Each tea biscuit weighs between 8 and 10 grams; since the leaves are not weighed before pressing, the weight of each piece may vary.

I prefer to divide one biscuit into two or three portions before brewing it. I don’t brew the whole biscuit. But that is up to your personal preference.

Weight	N/A
Weight	18 grams (2 biscuits- 1 spring & 1 Autumn), 9 grams (1 biscuit), 45 grams (5 biscuits), 90 grams (10 biscuits)