Zheng Shan Xiao Zhong 'Wild' 小天小种

A distinctive red tea (hong cha) picked from the wild tea plants of the Wuyi Mountains, bringing the quiet power of nature to your cup. Fresh, sweet and refreshing – with citrus, peach and creamy tones, with a delicate cocoa bean aroma in the background.

Origin & history

The World Heritage Site of Wuyi (Fujian) offers a special microclimate and mineral soils. The adjective “ wild ” here refers to unplanted , semi-wild, abandoned bushes: the plants grow on forest edges, in the corners of bamboo groves, on plots that have long been uncultivated. Pickers return in several rounds and collect the leaves at the best moment – ​​the 2024 picking took place in April .

Taste and aroma profile

• Aroma: delicate cocoa beans, orange peel, pollen sweetness
• Taste: fresh, sweet, creamy citrus-peach character, fresh vibrancy
• Body & texture: medium–fuller, smooth sip, with a silky finish
• Aftertaste: long sweet, fruity-creamy aftertaste

Preparation

Our initial recommendation – adjust it to your own taste.

• Water: low mineral content (< 250 mg/L), 90–95 °C
• Dosage: 5–6 g leaves / 150–200 ml water
• Soaking: 1st pour ~1 minute, then increase the time for each subsequent pour.

Gongfu (multiple short casts)

• Dosage: 4–5 g / 100–120 ml
• Water: 90–95 °C
• Times: 15–20 sec → 20–25 sec → 30–40 sec → further pours with gradual increase

“Western” method

• Dosage: 2.5–3 g / 250 ml
• Water: 90–95 °C
• Time: 2.5–3.5 minutes (longer for a fuller cup)

Tip: if you want a cleaner, more “citrusy” image, shorten the pours; if you’re looking for a creamier side, leave it on longer or increase the amount.

Why is it special?

• Wild (semi-wild) bushes: rarer, more complex aromatics
• Rich yet fresh character: excellent breakfast and “starter” tea
• Long-lasting experience : holds up well to multiple pours, doesn't fall apart