Zheng Shan Xiao Zhong正山小种

Zheng Shan Xiao Zhong is a wuyi-red black tea from Tongmu Guan, Wuyi Mountains, Fujian, China. Brew it at 90°C with 5g of leaf per 100ml of water; expect up to 9 short infusions in a small gaiwan or teapot. A quick rinse is recommended.

Tasting notes

Two teas share this name and you need to know which one you bought. Traditional smoked Zheng Shan from Tong Mu is dried over Wuyi pine, and if the producer knows what they are doing, the smoke sits underneath the tea rather than on top of it — think campfire in the next room, not smoke bomb in your mouth. Dried longan, caramel, a resinous pine warmth, sweetness at the finish. The aggressive Lapsang most Westerners grew up on is the industrial version and tastes like bacon; the real thing is quieter and much stranger. Unsmoked Zheng Shan is a different animal entirely: treat it like Jin Jun Mei's older sibling — honey, cocoa, longan, clean. Both styles reward a real rinse. For smoked leaf, give the rinse five to eight seconds to take the harsh edge off before you start drinking.

Flavor profile

The original black tea, with two distinct styles. Traditional smoked versions carry bold pine smoke and dried longan. Modern unsmoked versions are sweet and clean with longan, caramel, and cocoa notes. Both share a smooth, full mouthfeel and a honey-like finish that deepens across infusions.

Terroir

High altitude (1000-1500m), bamboo and pine forest, mineral-rich acidic soil

Cultivar: Xiao Cai Cha (小菜茶) / Wuyi Cai Cha

Brewing

Rinse: A quick rinse helps open the tightly rolled leaves and reduces any initial smokiness.

1. Quick rinse — pour off immediately.
2. Steep 1: 10 seconds
3. Steep 2: 10 seconds
4. Steep 3: 15 seconds
5. Steep 4: 15 seconds
6. Steep 5: 20 seconds
7. Steep 6: 25 seconds
8. Steep 7: 30 seconds
9. Steep 8: 40 seconds
10. Steep 9: 50 seconds

Smoked versions benefit from a slightly longer first rinse (5-8s) to mellow the smoke. Unsmoked versions are more delicate — treat them like Jin Jun Mei.

Aroma & taste

Processing

• withered
• rolled
• fully oxidized
• dried over pine fire (traditional)
• dried without smoke (modern)

Sources

• https://yunnansourcing.com/products/zheng-shan-xiao-zhong-of-wu-yi-fujian-black-tea
• https://meileaf.com/tea/souchong-liquor/
• https://meileaf.com/tea/wuyi-lapsang/
• https://orientaleaf.com/products/zheng-shan-xiao-zhong-lapsang-souchong
• https://en.wikipedia.org/wiki/Lapsang_souchong