Gaoshan Zheng Shan Xiao Zhong

Harvested on Gaoshan (literally 'high mountain') a little southeast of the celebrated village of Tongmuguan, the profile seems to mirror the provenance, with a thin, mineral body recalling pristine spring water and the surprising acidity and slight bitterness of lime. It is still a black tea, however, and grounded in a sweet maltiness that keeps the infusion rounded and balanced. It is clearly not only a high-altitude but also a high-class example of the type. Reserve for afternoon tea with distinguished guests accordingly.
  • ORIGIN:  Fenshuiguan, Da'an cun, Yangzhuangxiang, Wuyishan, Nanping, China
  • MEANING:  Gaoshan original mountain small [leaf] varietal (Gāoshān zhèng shān xiǎo zhǒng)
  • CULTIVAR:  Qi Zhong
  • HARVEST TIME:  Spring 2022
  • TASTE:  Malt, mineral, lime
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3 Items left
20.00 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 95°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 60, 60, 90, 120 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.

Additional Information

The true Lapsang Souchong

Nestled deep in the Wuyi mountains, the minuscule village of Tongmuguan has been an innovator of black teas in a region itself marked by tea discoveries, responsible for originating the Jin Jun Mei style, as well as perhaps black tea itself. For reasons which are now legendary, some oolong leaves were quickly dried over pinewood fires, and the favourable reception this tea received cemented this new style, becoming known in the West as Lapsang Souchong. Given its remedial origin, it is perhaps unsurprising that much Lapsang Souchong production today is made with inferior leaves heavily smoked to add value for export markets. In contrast, our tea is produced primarily for inland consumption, where it is known as Zheng Shan Xiao Zhong, and its smoking is optional and used to enhance the flavor of the already quality leaves.