Woody Zheng Shan – red tea

Woody Zheng Shan Xiao Zhong

Zheng Shan Xiao Zhong is an iconic black from the Wuyishan Mountains (Fujian); its original homeland is Tongmu, where modern “smokeless” processing reveals a natural, sweet-woody character, rather than pine smoke. Our Woody designation emphasizes that the aromatic profile of this batch is focused on noble woods – cedar, sandalwood, a slight resininess – with a long, clean sweet finish.

Origin and processing

The leaves are selected from early spring harvests, then withered, twisted and oxidized in a controlled manner before being slowly and gently dried without smoking. This approach brings out the specific sweetness and “woody” aroma (cedar, dried wood) while also preserving the classic dried-fruit and cocoa notes of Tongmui blacks.

Flavor profile

• Aroma: cedar, sandalwood, subtle resininess; malty-honey tones in the background.
• Taste: silky texture, clean sweet curve; dried longan, cocoa and light caramel.
• Finish: dry woody, balsamic, long-lasting warming.
• Overall effect: smoke-free, yet characteristically "wood-accented", elegant and deep.

The description of the profile is supported by the literature on the Tongmui style and the flavor notes of several independent tea sources (dried longan, cocoa, honey-malt sweetness, cedar wood associations).

Why is it special?

• Original school: Zheng Shan Xiao Zhong is one of the first historically described black teas from the Wuyishan region.
• Smokeless: the “modern” tongmui processing does not smoke the leaves – thus bringing out the natural woody and fruity aromas.
• Wood focus: our selection specifically emphasizes noble wood notes (cedar/sandalwood), with a tight, clean structure.

Recommended preparation

Asian method (gaiwan/hohin)

• 5–6 g tea / 100 ml
• Water: 94–95 °C
• Times: 10–12 s → 15 s → 20 s → 25 s → 35 s → 45 s (can be increased later)
• Tip: do not rinse, the first cup of black tea is the most aromatic; pour it completely after each pour.

Western method (pot)

• 3g / 250–300ml
• Water: 92–95 °C
• 2:30–3:30 minutes; 1–2 more pours can be made from the same amount (3–4 minutes)
• Tip: Need more “wood” and body? Increase to 95 °C and +20–30 seconds. For a softer, fruitier cup, 90–92 °C.

Pairing and occasion

Excellent with nutty desserts, dark chocolate, and aged cheeses; also a great "forest-scented" companion for meditative, quiet tea drinking.

Comment

The name “Woody” refers to the style of selection (wood-accented, unsmoked tongmui black), not to be confused with the classic smoked lapsang.