Zhangping Shui Xian [Pleasure Series]

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Creamy, Floral, Sweet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Matu
Average preparation
Boiling 0 min, 15 sec 7 g 3 oz / 100 ml

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  • “This is my first Shui Xian Pillow and the first Shui Xian I’ve had which wasn’t pretty heavily roasted. I gave it two rinses at the start to get it opening up, thinking it would be like the puerh...” Read full tasting note
    82

From Hello Teatime (Aliexpress)

This great and rare oolong – Zhangping Shui Xian Tea has a long history,which can be traced back to 1914.People in Yuan Dynasty have started grown this tea,and when Ming and Qing Dynasties,there were special small tea production factories.This tea has ever gained gold awards in Panama Expo and Shanghai Expo.
Zhangping Shui Xian Tea is very different in manner and taste from Wuyi lao cong Shui Xian. the fermentation of Zhangping Shui Xian is lighter,which is semi-fermented.This tea all compressed into cakes ,permeable paper wrapped and then a vacuum bag outside,which is featured only in Zhangping Shui Xian tea

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1 Tasting Note

82
486 tasting notes

This is my first Shui Xian Pillow and the first Shui Xian I’ve had which wasn’t pretty heavily roasted. I gave it two rinses at the start to get it opening up, thinking it would be like the puerh balls that take a lot of effort to open up in the gaiwan. Next time I drink one of these, I think I could just drink the second rinse, as it broke apart almost completely by the first “official” steep. The dry pillow had a floral aroma to it. After a rinse, it smelled even more floral with some honey. At this point, it smelled like a lot of green tgy which I’ve had, which I am not a fan of.

Thankfully, once I got into drinking the tea, I found it to be something quite enjoyable. There wasn’t a whole lot of flavor variety or difference between steeps. For most of the session, it was a floral, nectar sweet brew, with decently creamy thickness in the mouth. It had pretty impressive longevity – I got nearly 20 steeps out of it! Part of that was probably because I used the whole 7.3g pillow in a 100mL gaiwan, but still nice. At times, the finish changed from just floral sweetness and became something a little bit different. In steeps 4 and 5, there was an extra sweetness to the finish – it was fruity, but really it reminded me of jelly beans. Around steeps 9 and 10, the finish had a bit of a caramel sweetness to it as well.

This tea was tasty! I was a bit dubious, as I have been gravitating towards roasted oolong more lately, but this was nice.

Flavors: Creamy, Floral, Sweet

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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