True Mountain (正山小种）

Black Tea

Brewing Directions: Gong Fu Cha Method

• Preheat the teawears to invite the tea leaves the the warm tea wears.

• Water Temperature: heat the water to about 100°C (212°F). 

• Amount of Leaves: 5 grams (0.18 ounces) of tea leaves for a

• Amount of Water: 100ml (3.4 fluid ounces)  gaiwan or Yixing teapot. （Fill the gaiwan or teapot with hot water, allowing the leaves enough space to expand）

• Steeping Times:  the first infusion should be 10 seconds. Subsequent infusions can be increased gradually, starting from 10 seconds and extending up to 20 seconds. Enjoy multiple infusions, tyically 10~12.

Zheng Shan Xiao Zhong tea is grown and produced in the Wuyi Mountains of Fujian, China. The unique geography of the area, which is characterized by steep terrain and a humid climate, greatly impacts the tea's flavor. The soil in the area is rich in minerals, which contributes to the tea's distinctive taste.

The tea's smoky flavor is a result of the unique process used to produce it. The tea leaves are withered over pine wood fires, which gives them a distinct smoky aroma. This process was originally developed as a way to speed up the tea drying process during a time of war, but it became so popular that it is still used today.

The tea leaves used to make Zheng Shan Xiao Zhong tea are picked in the spring and summer months. The leaves are then withered, rolled, and dried over pine wood fires. The finished tea is then sorted and packaged for sale.

Zheng Shan Xiao Zhong tea contains a variety of health benefits. It is high in antioxidants, which can help to protect the body against damage from free radicals. It also contains caffeine, which can help to improve alertness and concentration.

The caffeine content of Zheng Shan Xiao Zhong tea is similar to that of other black teas, with approximately 40-60 milligrams per 8-ounce cup.

Zheng Shan Xiao Zhong tea is a popular black tea both in China and around the world. It is particularly popular among those who enjoy smoky and robust teas.

According to legend, the process for making Zheng Shan Xiao Zhong tea was discovered during the Qing Dynasty when a group of soldiers were passing through the Wuyi Mountains. The soldiers were in a hurry and did not have time to dry their tea leaves properly, so they decided to dry them over pine wood fires. The resulting smoky flavor was so popular that the process became a tradition that is still used today.