Description

Like its greener, unroasted version, this cake-pressed Shuixian is the symbol of Zhangping teas. The low oxidation allows the floral notes of Shuixian to express themselves to the fullest, while the light roast preserves these floral characteristics and enriches them with tropical fruity nuances. The liquor in the cup is bright orange with sweet, creamy notes and a warm touch of roasting reminiscent of roasted chestnuts.

We recommend one cake for a large gaiwan or half a cake for a smaller gaiwan, water at 98°C, and infusions ranging from 30 to 90 seconds. The first infusion takes longer as the cake needs to open up little by little; subsequent infusions only require short steepings of about 20–25 seconds.