EN
Zheng Shan Xiao Zhong (Chinese: 正山小种) is one of the best-known Chinese black teas; its name translates as "little variety from that very mountain". The tea comes from the Wuyi mountain range in Fujian Province, where the bushes grow at over a thousand meters above sea level.
The hallmark of Xiao Zhong is smoking the leaf over pine logs, which gives the tea its characteristic smoky aroma. The area is surrounded by mountains, the climate is relatively cool with a marked difference between day and night, there are more than a hundred foggy days a year, and the air humidity stays around 85%. From the 17th century the tea was bought by Dutch merchants and shipped to Europe, where it became popular, among others with the British royal family.
Characteristics
- Type: black tea (hong cha), smoked
- Region: Wuyi mountains, Fujian Province, China
- Processing: smoked over pine logs
- Infusion: deep reddish-brown color
- Taste: sweet, with shades of fruit, nuts and honey
Aroma and Taste
Dry leaf: an intense smoky aroma with notes of pine and charcoal.
Infusion: despite the smokiness, the taste is sweet and soft: fruit, nuts, honey.
Aftertaste: long and warm, with a light sweetness and smoky notes.
Why You'll Love It
A tea with a bold character for those who love smoky, warming flavors. It is lovely on a cold evening, pairs well with desserts and cheese, and gradually reveals new shades over repeated infusions.
How to Brew
Gongfu brewing (gaiwan or teapot of 150–200 ml):
- 5–7 g of tea per vessel
- water at 90–95 °C
- the first infusion is short, 5–7 s, then add a little each time
Western-style brewing (teapot):
- 3 g of tea per 200 ml of water
- water at 90–95 °C
- steep for 2–3 min
The tea holds up to several infusions, and each one reveals new shades of flavor.
Storage
Store in a tightly closed container in a dry, dark place, away from foreign odors and direct light.