Woody Zheng Shan – red tea

Woody Zheng Shan Xiao Zhong – promising red tea from old bushes

Bringing you the world of the “real mountain” (Tongmu, Wuyi): smokeless, old bush Zheng Shan Xiao Zhong , in which notes of wood, sweet spices and warm resin meet a delicate sweet aftertaste. Calm yet characterful – a cup that makes time slow down.

Origin & character

• Origin: Tongmu District, Wuyi Mountains, Fujian – the historical cradle of red teas.
• Raw material: old, seed-grown heirloom bushes (lao cong), which give a deeper, woody-mineral character.
• Style: smokeless lapsang – the pure face of the place of origin, with forest-woody tones and a long, clean sweetness.

Processing in brief

Gentle withering on bamboo screens, traditional rolling, full oxidation, then drying and delicate roasting, rounding out the wood, cocoa and dried fruit notes. The smoke-free preparation highlights the mineral, cool feel of the Tongmu terroir.

Flavor profile

• Scent: cedar, sandalwood, light resin, cocoa shell.
• Taste: silky body, dark cocoa, roasted grains, dried longan and dates; slight honeyiness.
• Aftertaste: cool, mineral, clean; long, sweet aftertaste.

Recommended preparation

Asian (gongfu) method

• 4–5 g tea / 100 ml
• 90–95 °C water
• First pour 10–15 seconds, then gradually increase (+5–10 seconds). It also holds up well to 6–8 short pours.

Western method

• 2.5–3 g tea / 250–300 ml
• 90–95 °C water, 2–3 minutes
• For the second pour +30–45 sec.

Cold brew / cold soak

• 6–8 g tea / 1 liter of soft water
• Refrigerate for 8–10 hours
• Silky, chocolatey-woody, refreshingly clean result

What are you tuning into?

• For contemplative afternoons and quiet evening relaxation.
• If you are looking for warmer tones of wood and bark in addition to fruity red teas.
• For sweets (dark chocolate, dates), roasted seeds, semi-hard cheeses.

Note: The preparation ratios are a guideline – it’s worth playing around with them to fine-tune them to your own cup and water.