Zheng Shan Xiao Zhong

Chinese Red Tea from Northern Fujian Province
The name translates to "Small Leaf from True Mountains" (Chinese: 正山小种).

During processing, Xiaozhongs undergo a technique called "guo hong guo" (过红锅), meaning "passing through the red wok." This is a brief but intense heating process of 2-3 minutes at 200°C, which gives the tea leaves their characteristic color and a "fiery" flavor. The term "Zheng Shan," or "true mountains," signifies that this tea is grown in the optimal location for this variety. The tradition of crafting Xiaozhongs spans over 500 years.

Aroma
Sweet, with notes of caramel, honey, bread, vanilla, and cinnamon.

Taste
Vibrant, full-bodied, and juicy, with a slight astringency and pleasant caramel-honey notes. Each infusion reveals layers of flavor, starting mild and gentle, building to a bold, astringent, and strong taste mid-session.

Effects
Wonderfully warming, energizing, and enhances productivity.

Harvest
Spring 2024, Fujian Province, China.

How to Brew Xiao Zhong Red Tea
Xiao Zhong is one of the easiest teas to brew. Use boiling water and preheat your teaware. Steeping provides one, fully expressed flavor, while gongfu-style multiple infusions reveal different dimensions of the tea.

For steeping, use any teaware—mug, French press, glass, or porcelain teapot—with 1.5 grams of tea per 100 ml of water. Rinse the leaves to awaken the aroma, steep in boiling water for 3-4 minutes, and it’s ready!

For multiple infusions, use a porcelain gaiwan or clay teapot. Porcelain enhances aroma, while clay rounds and deepens the flavor. Use 1 gram of tea per 20 ml of water, and preheat your vessel to enjoy the aroma. Start with a quick rinse, then infuse for 5-10 seconds, adding 5 seconds to each successive infusion.

Tip
If you like Zheng Shan Xiao Zhong, try comparing it to our Black Gold. Black Gold has a higher grade of raw material, with more tea buds, and its roast is crafted with even greater expertise.