Harvest time: spring 2025

Origin: Tongmuguan, Wuyishan, Fujian Province, China

Garden height: 1600 m

Cultivar: Xiaozhong

Picking Method: Manual

There are teas that are a drink, and there are those that are history in a cup. Zhengshan Xiaozhong from Wuyishan is just that – a legend you can taste. This iconic red tea opens with a natural, graceful sweetness, followed by clean fruity notes reminiscent of autumn fruits — lychee, persimmon, sweet potato, and pumpkin.

Zhengshan Xiaozhong is considered the successor to the first red tea ever created, whose history dates back to 1560. Over the centuries, many versions have appeared, but this tea remains faithful to the purest tradition: it is harvested from protected wild tea trees, hand-processed and repeatedly awarded with gold medals.

The first note that greets you is the warm, malty smell of freshly baked bread — an announcement of the natural sweetness that follows. On the palate, a layered, velvety flavor is revealed, with clear fruity tones and warm shades of roasted autumn vegetables. The cup is filled with intense golden-amber colors, characteristic of high-end traditional red tea.

Although its name sounds similar to Western Lapsang Souchong, known for its smoky profile, the taste here is completely different. This non-smoked Zhengshan Xiaozhong from historic Tongmuguan in Fujian exudes elegance: refined, clean, fruity and extremely balanced.

Wild tea trees of the xiaozhong variety are cared for by Wu Chongfa and his wife Chen Chunfeng. They are harvested once a year, in April, and processed in traditional wooden houses where final drying takes place on the third floor — a technique that has been passed down through generations. Their quality is so remarkable that, after winning countless gold medals, they decided to stop participating in competitions.

The trees grow on the steep slopes of Tongmuguan, dividing the terroir of Wuyishan Park, up to 1600 m above sea level. Old trees (laocong) give tea depth and character, while other varieties from their lands carry such a pronounced fruity aroma that they named it “Litchee”, after the favorite fruit of the emperor’s concubine Yangyu Huan.

For lovers of red teas, this is pure elegance.

For those looking for history, tradition, and terroir in one cup — even more.

Preparation – kettle

• 4 g tea
• 200 ml of water
• temp. 85°C
• Spillovers 4: 1-2 min, 2.5 min, 3 min, 3.5 min

Preparation – gaiwan

• 4-5 g of tea
• 110 -150 ml of water
• temp. 85°C
• 5-6 spills: first spills 15s, next ones extend for 10-15s

Cold brew

• Quantity: 7 g of tea per 1000 ml of water
• Preparation: Place the tea leaves in water at room temperature, let them sit for 15 minutes, and then refrigerate for 8 hours. Strain the drink and drink within 24-48 hours.

Serving tip: Finished čIf desired, you can additionally decorate with fresh mint leaves, slices of lemon, orange or other fruit of your choice.