Producer: Wang Longbiao, Intangible Cultural Heritage Inheritor
Processing: Medium Charcoal Roast
Each tea cake is 8-10 grams.
Made by Wang Longbiao, the grandson of the producer who invented the wooden moulds for pressing Zhangping Shui Xian. Each tea cake is printed with Mr Wang's seal. Mr Wang is featured in the videos below. He has been making tea his whole life in the village of Zhongcun: the birthplace of Zhangping Shui Xian. He is the third generation heir of Deng Guangjin (1899-1992), a famous early producer who pioneered the compressed square shape of Zhangping Shui Xian. After being wrapped in paper, the cakes are roasted over charcoal at a low temperature for several days. This roast is heavier than usual Zhangping Shui Xian, though the processing and therefore overall character is still different from Wuyi Shui Xian. For example, Zhangping Shui Xian is rolled lighter than Wuyi Shui Xian (often for only 5 minutes) meaning it can sometimes require longer steeping times, especially to unfurl the pressed cake.
This tea can also be aged in a dry, airtight environment. We recommend brewing as the locals do in Zhangping: steeping a whole cake in a 100ml-120ml gaiwan.
To learn more about Zhangping Shui Xian, watch our documentary and read our blog.
