Charcoal-roasted Zhangping Narcissus
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
Frequently Bought Together
Description
- Chinese: lǎo cōng chuán tǒng gōng yì tàn bèi zhāng píng shuǐ xiān
- Translation: Lao Cong Traditional Craft Zhangping Narcissus Tea
- Type: Compressed Oolong Tea
- Cultivar: Narcissus Tea
- Elevation: 900m – 1100m
- Origin: Zhangping, Fujian
- Harvest Date: 2026/05/05
- Storage Methods: Refrigerated, Sealed, Prevent moisture, Vacuum, Alone
- Shelf Life: 18 months
- Tea Master: Deng Yongzhou
- Zhang Ping Shui Xian(漳平水仙) is an unusual and rare oolong that comes pressed into square-shaped cakes. It is grown around Zhangping city in the southern part of Fujian Province. Each cake is individually wrapped in paper for storage and then further wrapped into a vacuum sealed foil pouch to preserve the flavours. We have left each cake wrapped as they are, in order for them to reach you in their optimum condition.
- The uniqueness of this rare tea is readily apparent: unlike most Chinese oolongs—and indeed most oolongs everywhere—the large, lightly-oxidised leaves have not been rolled into tiny balls or long twists, but have rather been compressed into a minuscule brick. Place one in the tea vessel of choice, and apply the hottest water to encourage it to open. Its second unusual aspect is deductible from the name, for while Wuyi Yan Cha fans may know the Shui Xian cultivar best for the dark, roasted oolong of the same name, this version, from the south of the same province, is mild and smooth.
- Traditionally, Shuixian, sometimes also Shui Hsien, is a type of oolong that originates from Fujian Province and refers to the cultivar used to make this tea. Shuixian translates as ‘narcissus’, ‘water sprite’ or ‘water lily’ in English and is known for distinctive flowery honey aroma and flavour. However some Shuixian oolong teas are also produced in Guangdong Province. While there are many references to Shuixian originating in Wuyi Shan in Fujian Province, there are a few others who think that this plant was brought over to Fujian from Guangdong a long time ago. There doesn’t seem to be a particular consensus on the exact origin of Shuixian cultivar and on whether the two cultivars grown in Fujian and Guangdong Provinces are actually the same plant.
- This Zhang Ping Shui Xian is made from large leaves, mostly still on stalks. These have been pressed into square cakes, each cake being around 8-12 grams in weight. This tea is lightly oxidised and it has also undergone a baking or roasting process. The baking imparts a lightly toasted character that brings out the more complex notes and results in a mellow flavour and soft mouthfeel.
- To make this tea, unwrap the cake from the foil and paper, and break off the amount of tea required. If using the whole cake, it can be agitated once in water, so the leaves start coming apart in order to brew properly. These cakes make a perfect single serve size for a larger gaiwan or a traditional clay tea pot for an enjoyable gong fu brewing session. When the leaves start unfurling, you can see the lovely mixed patterned colours that are the result of the light oxidation. The bright and clear aromatic liquor produced has a lovely floral and lightly baked scent. The dominant floral profile has creamy and baked notes with a soft and sweet mouthfeel.
-
The only compressed tea among oolong teas - Zhangping Narcissus.
How to brew Zhangping Narcissus: Since Zhangping Narcissus is a square compressed tea, it takes time to wait for it to expand when it is first brewed. Generally, a white porcelain Gaiwan is used for brewing.
The first brew is to wash the tea (the soaking time is 5 seconds and the soup is made quickly). At this time, the tea cake is slightly loosened.
The second brew is brewed with boiling water, and the cup is left for 10-20 seconds, and the tea leaves are expanded. At this time, the aroma is pronounced and sharp, and the orchid fragrance is prominent. At the same time, the taste is very mellow and sweet, and the soup is orange-yellow.
The third brew is to brew for 10 seconds. This brewing often presents the best state of the tea soup. Then control the soaking time according to your taste.
The fourth brew gradually extends the soaking time by five seconds.
Zhangping Narcissus must be brewed with boiling water, and it is best to brew it with boiling water every time.
Charcoal-roasted Zhangping Narcissus
$9.57
Sample 20g
Frequently Asked Questions
The tea brick is really hard to break apart, and my tea tastes like nothing. What am I doing wrong?
Don’t fight the brick—work with it.
Always start with a 5–10 second rinse with just‑off‑boil water (195–205°F). This loosens the leaves without wasting flavor.
For Gongfu: Steep #1 should be 30–40 seconds. If it’s still light, go 45 seconds next time. By steep #2, the brick will have relaxed and the orchid aroma will explode.
For Western mug: Pour the water directly over the cake and let it sit for 3–4 minutes. The first cup will be lighter, but the second cup (re‑steep) is often more aromatic because the leaves have fully expanded.
I’ve heard Zhangping Narcissus has an amazing orchid fragrance, but mine smelled like grass clippings and nothing else. Did I get a fake tea?
We source exclusively from 2026 fresh spring harvest, directly from high‑mountain gardens in Zhangping’s core production area. New harvest Zhangping Narcissus explodes with orchid fragrance—not grass. Our light charcoal roast is slow and gentle, designed to enhance the natural aromatics, not incinerate them. If your tea doesn’t smell intensely floral, it’s either old or not the real thing. Ours is freshly picked and lightly handled so every sniff tastes like a garden in bloom.
The cake arrived cracked in pieces, with crumbs at the bottom of the bag. Is this normal?
We over‑pack carefully. Each cake is individually paper‑wrapped, then vacuum‑sealed in a thick foil pouch, then placed in cushioned packaging with ample void fill. Yes, cracks can sometimes still happen in transit—but if your cake arrives mostly intact, those loose crumbs are not waste. Brew them! The broken bits release flavor faster, which is great for a quick cup. If your cake is completely destroyed, contact us immediately for a replacement or refund. We stand behind the condition of your tea.
This tea smells amazing in the package, but once brewed, the aroma disappears quickly. Why?
Use water at 195–205°F (90–96°C). If your water is below 190°F, the orchid notes won’t fully extract. Also, aroma is brightest in the first 1–2 minutes after pouring. If you let the tea sit for 5+ minutes before drinking, you’ll miss those top notes. For the full experience: pour, wait 3–4 minutes (Western) or 30–40 seconds (Gongfu), then smell and sip immediately. The next steeps will have deeper, mellower flavors—still delicious, but the high‑note floral beauty is a first‑steep treasure.
The first steep looks pale yellow instead of dark amber. Is something wrong with my tea?
This is completely normal for light‑roast Zhangping Narcissus. The cake is tightly pressed, so the leaves don’t fully open until the second or even third steep. The pale first steep is not weak—it’s just the beginning. Hot water contacts the surface of the brick, extracting light, sweet, floral top notes. By steep #2, the brick relaxes, the liquid deepens to a glowing amber or honey‑yellow, and the orchid‑creamy magic fully blooms. Be patient. This tea rewards the curious.