Chinese Name: Zheng Shan Xiao Zhong

Profile

Leaf:	Small, tightly curled, black leaves
Infusion:	Highly transparent and amber red
Aroma:	Smoky, slight floral aroma and very robust
Taste:	Smooth, very smoky with silky body and texture

Harvest Season:	Spring 2007
Origin:	Tong Mu Guan, Wu Yi Mountain, Fujian Province
Processing Method:	Wood Fired
Leaf Form:	Small broken leaf
Organic Cert:	NOP, EU 2092/91

Description of Tea

Zheng Shan Xiao Zhong, otherwise known as Lapsang Souchong, comes from the region of Tong Mu Guan located in northern Fujian Province. In Chinese “Zheng Shan” refers to genuine Lapsang Souchong cultivated only on Wuyi Mountain, while “Xiao Zhong” refers to the variety of tea bush, a small leaf varietal, used in the production of this tea. This variety of Organic Lapasang Souchong comes from a small village located within Tong Mu Guan named Xing Cun, or Star Village. Xing Cun is where original Lapsang Souchong was created over 400 years ago. We are proud to present this first grade variety Lapsang which offers a combination of robust, smoky characteristics as well as subtle, floral aromas. Depending on your preferences this tea can be drunk alone or with milk and sugar.

 

Preferred Method:	Gaiwan 200ml
Acceptable Method:	Yixing Teapot 200ml
If You Must:	Teapot
Quantity of Tea:	5-7 grams
Water Temp:	212° F, 100° C
Infusion Time:	30 seconds first and second brew; increase by one minute each consecutive brew

How to Brew?

The preferred method of brewing is an Yixing teapot or a gaiwan.  After boiling the water to 212°F (100° C) rinse the gaiwan or teapot once.  By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing.  We suggest 5-7 grams of tea per 200 ml of water.   However, these parameters have more to do with personal tastes than any sort of scientific groundings.  The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion.  As such we suggest starting with shorter infusion times of up to one minute for the first and second brew while gradually increasing infusion times by one minute for each consecutive brew.