Discover Zhangping Shui Xian: The Fragrant Cube of Oolong Tea

Legend has it that Zhangping Shui Xian’s roots trace back to the Ming Dynasty (1368–1644). Farmers in Zhangping County began cultivating the Shui Xian tea bush (a varietal known for its resilience and fragrance) but struggled to preserve the leaves during long trades. To solve this, locals innovated by pressing the tea into tight bricks or squares. This method not only extended shelf life but also locked in freshness and flavor.

By the Qing Dynasty, the tea gained fame across China. Its portable shape made it a favorite for travelers, while its complex aroma won royal favor. Today, Zhangping Shui Xian’s production techniques are recognized as part of Fujian’s intangible cultural heritage.

Making Zhangping Shui Xian is an art passed down for generations. Here’s the process:

1. Plucking: Only mature leaves (3–4 leaves per stem) are handpicked in spring or autumn.

2. Withering: Leaves are sun-dried to reduce moisture and kickstart oxidation.

3. Rolling & Bruising: Workers gently roll leaves to release juices, enhancing flavor.

4. Oxidation: Partial fermentation (20–30%) gives oolong its signature balance between green and black tea.

5. Kill-Green: High heat stops oxidation, preserving freshness.

6. Pressing: Warm, softened leaves are pressed into squares using wooden molds and wrapped in paper.

7. Roasting: Low-temperature baking over charcoal adds depth and extends shelf life.

The entire process takes 7–10 days, relying on masterful timing and intuition.