'Smoky' Zheng Shan

Smoky Zheng Shan Xiao Zhong – the pinewood-smoked classic

The iconic tea of ​​the Tongmu region of the Wuyi Mountains: a fully oxidized red tea, traditionally dried over pine wood fires, bamboo screens, and smoke.
Thanks to the sophisticated smoking, a pleasant resinous-woody aroma was created – with a full, yet silky body and a long, sweet finish.

Origin & style

• Origin: Wuyi Mountains, Fujian; the historical cradle of the style is Tongmu.
• Style note: pinewood- smoked processing (classic “Lapsang Souchong” character)
• Ingredients: carefully selected, mature leaves for a full, round sip.

Processing in brief

After gentle wilting, the leaves undergo twisting and full oxidation, then dry on the upper grates of a multi-level smokehouse – away from the lightly smoking wood – and are infused with pine wood smoke. The intensity of the smoke is determined by the levels and time.

Flavor profile

• Aroma: pine smoke, cedar, resinous, slight smoked paprika tone.
• Taste: silky body; smoked plums and raisins, dark cocoa nibs, roasted grain; restrained tannins.
• Finish: long, clean, sweet-resinous, with a slightly mineral coolness.

Recommended preparation

Asian (gongfu) method

• 4–5g/100ml
• 90–95°C
• First pour 10–15 seconds, then gradually increase (+5–10 seconds). It lasts 6–8 short pours nicely.

Western method

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

Cold brew / cold soak

• 6–8 g / 1 liter of soft water
• Refrigerate for 8–10 hours
• Result: a coolly clean, smoky-fruity, silky cup.

Pairing & occasion

• Cheeses (semi-hard, slightly smoked), dark chocolate, roasted seeds.
• For rainy afternoons, for conversations by the fire – when a hint of "campfire" in your cup is nice.

Note: The proportions are guidelines; it is worth fine-tuning depending on the water quality and device.