The only traditionally hand-pressed oolong in China, this tea floods the air and mouth with an intense, yet elegant floral bouquet, creaminess, and long-lasting sweetness. 

Tea Type or Tisane | Flavors: oolong | sugarcane, narcissus, magnolia, gardenia, cream

Tea Tips: To fully enjoy this tea's flavors, use the "Eastern" brewing directions below.  Use an entire square for a lot of guests or for tea which lasts all day! For a shorter tea session, break the square into 2 pieces and use only half. 

Ingredients: China, Zhangping, Fujian province oolong tea: 100%

Cultivar: Shuixian

Producer: Award-winning tea master Tong Shaoming.

How to Steep: Eastern: 1 square piece per gaiwan or small teapot 100-250 ml, 195 F; give 1-2 quick rinses with hot water, then begin with a 20-second steep; increase time with each steep. Western: 1 square per large mug or up to 5-cup teapot, 195 F, 4-5 minutes

Fun Fact #1: Zhangping, a city in southern Fujian Province, has been making tea similar to this as a tribute tea to the Imperial Court for centuries. The hand-compressed square version was introduced in the 1930's, and remains the only tea of this type in all of China!

Fun Fact #2: Xuisian, the cultivar used to make this tea (and included in the name Zhanpingxuisian), is a hearty, versatile cultivar also used to make some Wuyi oolongs. 

Similar Teas: Tung Ting, Mountain Stream Oolong, Milky Blue, Huangya Sweet Cream, Blooming Blossom