ZHENG SHAN XIAO ZHONG
AUTHENTIC MOUNTAIN SMALL-LEAF VARIETY
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Tongmuguan, Wuyishan, Fujian, China
Zheng Shan Xiao Zhong from Tong Mu in the Wuyi Mountains is widely regarded as the world’s earliest red tea and the origin of the Hong Cha tradition, with its history dating back to the late Ming dynasty. Made from a blend of local tea cultivars and produced in the traditional non-smoked style, this tea reveals the natural character of the leaf and its mountain terroir rather than the pine-smoke profile commonly associated with Lapsang Souchong in the West. Rich yet refined, the infusion combines ripe fruit, natural sweetness, subtle floral notes, mineral depth, and a long, complex aftertaste. MORE
AROMA
Floral, honey
TASTE
Honey, woody
CULTIVAR: Blend
HARVEST: Spring, 2025
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Tongmuguan, Wuyishan, Fujian, China
Zheng Shan Xiao Zhong from Tong Mu in the Wuyi Mountains is widely regarded as the world’s earliest red tea and the origin of the Hong Cha tradition, with its history dating back to the late Ming dynasty. Made from a blend of local tea cultivars and produced in the traditional non-smoked style, this tea reveals the natural character of the leaf and its mountain terroir rather than the pine-smoke profile commonly associated with Lapsang Souchong in the West. Rich yet refined, the infusion combines ripe fruit, natural sweetness, subtle floral notes, mineral depth, and a long, complex aftertaste. MORE
AROMA
Floral, honey
TASTE
Honey, woody
CULTIVAR: Blend
HARVEST: Spring, 2025
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Zheng Shan Xiao Zhong is one of the most historically important teas of China and is widely regarded as the earliest red tea and the ancestor of the Hong Cha tradition. Its origins are traced to Tong Mu, deep in the Wuyi Mountains of northern Fujian, where the style emerged during the late Ming dynasty before red tea production gradually spread to other parts of China and, eventually, around the world.
The name Zheng Shan Xiao Zhong carries an important geographical meaning. Zheng Shan, literally “authentic” or “original mountain,” traditionally distinguished tea produced within the original Tong Mu and Wuyi production area from Wai Shan, or “outer mountain,” teas produced elsewhere. Xiao Zhong, historically rendered in English as “Souchong,” refers to the local tea type and tradition rather than simply meaning “small leaf.”
Historically, Zheng Shan Xiao Zhong was produced from the diverse seed-grown tea populations of the Wuyi Mountains, commonly associated with Wuyi Cai Cha or Qunti Zhong, rather than the genetically uniform cultivars used in much of modern tea production. Today, different cultivars may be used depending on the producer. This version is made from a blend of cultivars, creating greater aromatic and structural complexity while remaining rooted in the traditional character of Tong Mu red tea.
Although Zheng Shan Xiao Zhong became internationally famous through the pine-smoked style known as Lapsang Souchong, smoking does not define every expression of the tea produced in Tong Mu today. This version is deliberately non-smoked, allowing the natural qualities of the leaf, traditional red-tea processing, and mountain terroir to remain at the center of the cup. The result is a refined expression of the original Tong Mu red tea tradition, with natural sweetness, ripe fruit, floral nuances, mineral depth, and a long, clean aftertaste.
TERROIR
Zheng Shan Xiao Zhong originates from Tong Mu, located within the Wuyi Mountains of northern Fujian, close to the border with Jiangxi Province. The historic production area lies within what is now the Wuyishan National Nature Reserve, a mountainous and heavily forested environment that has remained relatively isolated from intensive agricultural development.
Tea gardens are distributed across mountain slopes and valleys at approximately 600–1,500 meters above sea level, surrounded by dense subtropical forest. The area receives abundant rainfall and high humidity throughout the year, while frequent clouds and mountain mist reduce direct sunlight and create relatively slow growing conditions. Significant differences between daytime and nighttime temperatures, particularly at higher elevations, further contribute to gradual leaf development and the accumulation of aromatic compounds.
The geology of Tong Mu differs from the famous rocky Zhengyan terroir closer to the central Wuyi scenic area. Soils are generally deep, acidic, well drained, and rich in organic matter created by the surrounding forest ecosystem. Numerous mountain streams, dense vegetation, and limited agricultural activity contribute to a humid and biologically diverse growing environment.
These conditions are fundamental to the character traditionally associated with high-quality Tong Mu red tea. Slow leaf development, diffused sunlight, cool mountain temperatures, and the surrounding forest environment contribute to pronounced sweetness, refined aromatics, depth, and a distinctive clean mountain character that becomes particularly evident in non-smoked Zheng Shan Xiao Zhong.
ORGANOLEPTICS
The dry leaf appearance is neat and slightly twisted, with medium-sized leaves in deep brown to almost black tones and occasional copper highlights. The aroma of the dry leaves is clean and expressive, showing notes of dried fruit, honey, warm wood, and a subtle floral sweetness. In a preheated teapot, the aromatic profile becomes deeper and more concentrated, revealing ripe fruit, dried longan, wildflower honey, and a gentle malty warmth. After a brief rinse, the leaves fully awaken, bringing greater clarity and complexity, with sweet fruit, floral notes, warm bread, and a delicate mineral nuance.
The aroma of the liquor in the empty cup is rich and persistent, with pronounced honeyed sweetness, ripe fruit, and a light floral character. The taste is smooth, deep, and well-structured, with a medium to full body and a silky, rounded texture. From the first sips, natural sweetness dominates the profile, developing through layers of ripe and dried fruit, honey, subtle malt, and delicate woody and mineral notes. The absence of smoking allows the natural character of the leaf and Tong Mu terroir to remain particularly clear, with very low bitterness and a restrained, well-integrated astringency. Across multiple infusions, the tea remains balanced and expressive, gradually becoming softer, sweeter, and more mineral. The aftertaste is long and clean, leaving persistent fruit and honey sweetness together with a gentle warming sensation. In the empty cup after drinking, concentrated notes of honey, dried fruit, flowers, and light caramel remain.
Zheng Shan Xiao Zhong is one of the most historically important teas of China and is widely regarded as the earliest red tea and the ancestor of the Hong Cha tradition. Its origins are traced to Tong Mu, deep in the Wuyi Mountains of northern Fujian, where the style emerged during the late Ming dynasty before red tea production gradually spread to other parts of China and, eventually, around the world.
The name Zheng Shan Xiao Zhong carries an important geographical meaning. Zheng Shan, literally “authentic” or “original mountain,” traditionally distinguished tea produced within the original Tong Mu and Wuyi production area from Wai Shan, or “outer mountain,” teas produced elsewhere. Xiao Zhong, historically rendered in English as “Souchong,” refers to the local tea type and tradition rather than simply meaning “small leaf.”
Historically, Zheng Shan Xiao Zhong was produced from the diverse seed-grown tea populations of the Wuyi Mountains, commonly associated with Wuyi Cai Cha or Qunti Zhong, rather than the genetically uniform cultivars used in much of modern tea production. Today, different cultivars may be used depending on the producer. This version is made from a blend of cultivars, creating greater aromatic and structural complexity while remaining rooted in the traditional character of Tong Mu red tea.
Although Zheng Shan Xiao Zhong became internationally famous through the pine-smoked style known as Lapsang Souchong, smoking does not define every expression of the tea produced in Tong Mu today. This version is deliberately non-smoked, allowing the natural qualities of the leaf, traditional red-tea processing, and mountain terroir to remain at the center of the cup. The result is a refined expression of the original Tong Mu red tea tradition, with natural sweetness, ripe fruit, floral nuances, mineral depth, and a long, clean aftertaste.
TERROIR
Zheng Shan Xiao Zhong originates from Tong Mu, located within the Wuyi Mountains of northern Fujian, close to the border with Jiangxi Province. The historic production area lies within what is now the Wuyishan National Nature Reserve, a mountainous and heavily forested environment that has remained relatively isolated from intensive agricultural development.
Tea gardens are distributed across mountain slopes and valleys at approximately 600–1,500 meters above sea level, surrounded by dense subtropical forest. The area receives abundant rainfall and high humidity throughout the year, while frequent clouds and mountain mist reduce direct sunlight and create relatively slow growing conditions. Significant differences between daytime and nighttime temperatures, particularly at higher elevations, further contribute to gradual leaf development and the accumulation of aromatic compounds.
The geology of Tong Mu differs from the famous rocky Zhengyan terroir closer to the central Wuyi scenic area. Soils are generally deep, acidic, well drained, and rich in organic matter created by the surrounding forest ecosystem. Numerous mountain streams, dense vegetation, and limited agricultural activity contribute to a humid and biologically diverse growing environment.
These conditions are fundamental to the character traditionally associated with high-quality Tong Mu red tea. Slow leaf development, diffused sunlight, cool mountain temperatures, and the surrounding forest environment contribute to pronounced sweetness, refined aromatics, depth, and a distinctive clean mountain character that becomes particularly evident in non-smoked Zheng Shan Xiao Zhong.
ORGANOLEPTICS
The dry leaf appearance is neat and slightly twisted, with medium-sized leaves in deep brown to almost black tones and occasional copper highlights. The aroma of the dry leaves is clean and expressive, showing notes of dried fruit, honey, warm wood, and a subtle floral sweetness. In a preheated teapot, the aromatic profile becomes deeper and more concentrated, revealing ripe fruit, dried longan, wildflower honey, and a gentle malty warmth. After a brief rinse, the leaves fully awaken, bringing greater clarity and complexity, with sweet fruit, floral notes, warm bread, and a delicate mineral nuance.
The aroma of the liquor in the empty cup is rich and persistent, with pronounced honeyed sweetness, ripe fruit, and a light floral character. The taste is smooth, deep, and well-structured, with a medium to full body and a silky, rounded texture. From the first sips, natural sweetness dominates the profile, developing through layers of ripe and dried fruit, honey, subtle malt, and delicate woody and mineral notes. The absence of smoking allows the natural character of the leaf and Tong Mu terroir to remain particularly clear, with very low bitterness and a restrained, well-integrated astringency. Across multiple infusions, the tea remains balanced and expressive, gradually becoming softer, sweeter, and more mineral. The aftertaste is long and clean, leaving persistent fruit and honey sweetness together with a gentle warming sensation. In the empty cup after drinking, concentrated notes of honey, dried fruit, flowers, and light caramel remain.
"As a dedicated tea connoisseur who began his tea journey with the great Chinese classics, I have spent many years searching for their most authentic expressions. Zheng Shan Xiao Zhong was one of those teas that took me surprisingly long to find at the quality and character I was looking for. Considering its history as one of the earliest red teas and the foundation of the Hong Cha tradition, I believe this is a tea every serious tea lover should experience.
What makes this tea truly special is that its taste lives up to its reputation. It represents everything I value in classic Chinese red tea: natural sweetness, depth, balance, complexity, and a long, refined aftertaste. Its historical importance and outstanding quality have earned Zheng Shan Xiao Zhong a place among the great classics of Chinese tea, and it occasionally appears in different versions of China’s lists of famous teas.
Enjoy it in either the Eastern or Western brewing style; both reveal different sides of its character. Most importantly, try it. Authentic Tong Mu Zheng Shan Xiao Zhong of this quality is difficult to source, and for me, it is one of those rare teas where history, terroir, craftsmanship, and taste come together in a truly convincing way. A genuine legend and a gem worth discovering."
— Andrei Ivanovs, Founder of AN SHIM TEA
What makes this tea truly special is that its taste lives up to its reputation. It represents everything I value in classic Chinese red tea: natural sweetness, depth, balance, complexity, and a long, refined aftertaste. Its historical importance and outstanding quality have earned Zheng Shan Xiao Zhong a place among the great classics of Chinese tea, and it occasionally appears in different versions of China’s lists of famous teas.
Enjoy it in either the Eastern or Western brewing style; both reveal different sides of its character. Most importantly, try it. Authentic Tong Mu Zheng Shan Xiao Zhong of this quality is difficult to source, and for me, it is one of those rare teas where history, terroir, craftsmanship, and taste come together in a truly convincing way. A genuine legend and a gem worth discovering."
— Andrei Ivanovs, Founder of AN SHIM TEA
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.