EN
Zheng Shan Xiao Zhong (正山小种) with a floral aroma is a black tea (called "red tea" in China) from the Wuyi family, known in Europe as "Lapsang Souchong." Its homeland is considered to be the Wuyishan region in Fujian Province, where the climate and soil give the leaf an expressive aroma.
The leaf is loose, and the liquor is soft and slightly sweet, with a light tartness. Xiao Zhong is an excellent first step into Chinese black tea: it is approachable, aromatic and forgives small brewing mistakes.
Characteristics
- Type: black tea (hong cha), Xiao Zhong
- Region: Wuyishan, Fujian Province, China
- Form: loose leaf
- Flavor: soft, slightly sweet, with a light tartness
- Aroma: floral (jasmine, orchid, orchard blossoms)
Aroma and Taste
Dry leaf: twisted dark brown leaf with dominant floral notes, comparable to jasmine, orchid and fruit-tree blossoms.
Liquor: bright red liquor, soft and slightly sweet, with a light tartness.
Aftertaste: long, sweetish and aromatic.
Why You'll Love It
Its softness and bright aroma suit beginners, and the caffeine in the tea is invigorating and warming. Good in the morning and in cool weather.
How to Brew
Gongfu brewing (short infusions; gaiwan or small teapot):
- Use 5-6 g of tea per 100-120 ml of vessel volume.
- Water temperature: 90-95 °C.
- First infusions of 10-15 s, then gradually increase the time.
Western-style brewing (teapot or heat-resistant glass):
- Use 3 g per 200 ml.
- Water temperature: 90-95 °C.
- Steep for 3-4 min; add more water if needed.
Storage
Store the tea in a tightly closed jar or a zip-lock bag in a dry, cool place, away from direct light and strongly scented foods. Best flavor: within a year after opening the package.