We don't know when or if this item will be available.
“I had this a followup to a breakfast of some hash I made with apples, onion, bacon, and leftover chicken served with a slice of sour rye. Gone western. Yet another 5g sample, 10oz, 205F, 6 steeps...” Read full tasting note
The earliest Zheng Shan Xiao Zhong, (or Lapsang Souchong as it is commonly referred to in the West) was never deep-smoked. The smokiness was a natural and subtle addition that came from drying the leaves in a wok heated by pine wood. The smoke from the pine wood naturally mixed with the tea, creating a deeper and more foresty flavor that accentuated the tea’s minerality. The Li Family preserves this old-school aesthetic with careful application of smoke from local resinous pine. The sweet, roasted quality of the smoke processing blends with the rich flavor of the tea to yield a dark fruity flavor, and bring front and center the mineral texture of the soil of Wuyi.
Company description not available.
Premium AA Zheng Shan Xiao Zhong of Wu Yi Fujian Black tea * Spring 2017
Yunnan SourcingZheng Shan Xiao Zhong of Wu Yi Fujian Black tea * Spring 2017
Yunnan SourcingOrchid Aroma Zheng Shan Xiao Zhong Black Tea * Spring 2017
Yunnan SourcingZheng Shan Xiao Zhong Smoked Wuyi Black
Verdant TeaJin Xiao Zhong Wuyi Black (Spring 2017)
Verdant TeaSpring 2013 "Zheng Shan Xiao Zhong" of Wu Yi Fujian Black tea
Yunnan SourcingI had this a followup to a breakfast of some hash I made with apples, onion, bacon, and leftover chicken served with a slice of sour rye.
Gone western. Yet another 5g sample, 10oz, 205F, 6 steeps at 30s/45/1m/1m30/2m/5m
This is one of those smoke bomb ZSXZ. This tea has two things going for it: 1) the smoke doesn’t fade completely by the second steep nor does it turn into wet campfire smell and 2) the tea has longevity, not going flat quickly. It’s not the smoothest ZSXZ I’ve had, producing some astringency that I think would not make this a good candidate for brewing grandpa style in a thermos. However, due to it’s strength, I’m pretty sure you could buck Verdant’s brewing recommendation of 4g per 6-8oz of water and go with less leaf.
If you’re not a fan of smokey pu’er, I’d stay away. I was amazed at how strongly it resembled that style of tea, which I’ve never experienced in other ZSXZ. Mostly pine smoke and mushroom in aroma and taste with noticeable minerality and petrichor. The bottom of the cup did smell like brown sugar, but I did not pick up on any sweetness in taste. If there were any other flavors present, they were masked by the smoke.
Idk, this smoked tea isn’t bad, but it’s not what I was expecting.
