ZHENG SHAN XIAO ZHONG
SMALL LEAF FROM AUTHENTIC MOUNTAIN
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Xingcun, Wuyishan, Fujian, China
Zheng Shan Xiao Zhong is a historic Chinese red tea from the Wuyi Mountains in Fujian Province, recognized as one of the earliest examples of fully oxidized tea. It is produced from local small-leaf cultivars, traditionally processed with careful oxidation and, in some cases, pinewood drying that can introduce a characteristic smoky profile. The infusion is smooth and structured, offering a balance of sweet, malty notes with subtle fruit and, depending on the style, a gentle smoky nuance. MORE
AROMA
Honey, Floral
TASTE
Dried fruits, Honey
CULTIVAR: Xiao Zhong
HARVEST: Spring, 2024
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Xingcun, Wuyishan, Fujian, China
Zheng Shan Xiao Zhong is a historic Chinese red tea from the Wuyi Mountains in Fujian Province, recognized as one of the earliest examples of fully oxidized tea. It is produced from local small-leaf cultivars, traditionally processed with careful oxidation and, in some cases, pinewood drying that can introduce a characteristic smoky profile. The infusion is smooth and structured, offering a balance of sweet, malty notes with subtle fruit and, depending on the style, a gentle smoky nuance. MORE
AROMA
Honey, Floral
TASTE
Dried fruits, Honey
CULTIVAR: Xiao Zhong
HARVEST: Spring, 2024
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 a historic Chinese red tea originating from the Wuyi Mountains in Fujian Province, widely recognized as one of the earliest fully oxidized teas in China. Unlike the more commonly known smoked versions, this tea represents the traditional non-smoked style, which reflects the original character of Zheng Shan Xiao Zhong before the later development of pinewood drying techniques. Today, authentic non-smoked examples are produced in very limited quantities and are relatively rare on the market, as most commercial production focuses on smoked styles.
The tea is made from local small-leaf cultivars, carefully harvested and processed using traditional methods. Production follows the classic sequence of withering, rolling, oxidation, and drying, with particular attention given to preserving the natural aromatic profile of the leaves without introducing external smoke influence. Each stage is performed manually, requiring a high level of skill to achieve the desired balance of sweetness, clarity, and structure.
Due to its limited production and labor-intensive processing, this style of Zheng Shan Xiao Zhong is primarily appreciated by experienced tea lovers who seek a more precise and unaltered expression of Wuyi red tea. It offers a clearer view of the raw material and craftsmanship, highlighting the natural sweetness and refined complexity inherent to the region’s traditional tea-making practices.
TERROIR
Zheng Shan Xiao Zhong is sourced from the area of Xingcun, located within the Wuyi Mountain region of Fujian Province. This terroir is defined by a humid subtropical climate with frequent mist, high rainfall, and stable temperatures, creating ideal conditions for slow and balanced leaf development. The mountainous landscape, with its forested environment and protected valleys, supports a clean and stable ecosystem for tea cultivation.
The soils in this region are rich in minerals, often described as rocky and well-drained, contributing to the structure and depth of the tea. Tea plants grown in Xingcun benefit from filtered sunlight and high humidity, which enhance the accumulation of aromatic compounds while maintaining softness in the leaf. The local small-leaf cultivars express a refined and precise character when grown under these conditions.
The combination of elevation, climate, and soil composition results in a tea with clarity, balance, and natural sweetness. In the non-smoked style, this terroir becomes especially evident, as the absence of external influence allows the mineral structure and subtle aromatic complexity of the Wuyi environment to be fully expressed.
ORGANOLEPTICS
The dry leaf appearance is elegant and well-formed, with long, slightly twisted leaves of dark brown to black color and a subtle natural sheen. The aroma of the dry leaves is clean and refined, showing notes of dried fruit, light honey, and a gentle floral nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and warmer, revealing soft caramel tones, ripe fruit, and a delicate woody sweetness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining honeyed sweetness with subtle spice and a refined, smooth warmth.
The aroma of the liquor in the empty cup is clear and balanced, with soft notes of honey, dried fruit, and a light floral trace. The taste is smooth and well-structured, with a medium body and a refined, rounded texture. From the first sips, a natural sweetness emerges, supported by gentle fruit notes and a mild malty base, with no smokiness and very low astringency. The profile remains clean and precise, allowing the terroir character to express itself without interference. The aftertaste is long and calm, leaving a lingering sweetness and a slightly warming sensation. In the empty cup after drinking, delicate notes of honey, dried fruit, and a soft woody nuance remain.
Zheng Shan Xiao Zhong is a historic Chinese red tea originating from the Wuyi Mountains in Fujian Province, widely recognized as one of the earliest fully oxidized teas in China. Unlike the more commonly known smoked versions, this tea represents the traditional non-smoked style, which reflects the original character of Zheng Shan Xiao Zhong before the later development of pinewood drying techniques. Today, authentic non-smoked examples are produced in very limited quantities and are relatively rare on the market, as most commercial production focuses on smoked styles.
The tea is made from local small-leaf cultivars, carefully harvested and processed using traditional methods. Production follows the classic sequence of withering, rolling, oxidation, and drying, with particular attention given to preserving the natural aromatic profile of the leaves without introducing external smoke influence. Each stage is performed manually, requiring a high level of skill to achieve the desired balance of sweetness, clarity, and structure.
Due to its limited production and labor-intensive processing, this style of Zheng Shan Xiao Zhong is primarily appreciated by experienced tea lovers who seek a more precise and unaltered expression of Wuyi red tea. It offers a clearer view of the raw material and craftsmanship, highlighting the natural sweetness and refined complexity inherent to the region’s traditional tea-making practices.
TERROIR
Zheng Shan Xiao Zhong is sourced from the area of Xingcun, located within the Wuyi Mountain region of Fujian Province. This terroir is defined by a humid subtropical climate with frequent mist, high rainfall, and stable temperatures, creating ideal conditions for slow and balanced leaf development. The mountainous landscape, with its forested environment and protected valleys, supports a clean and stable ecosystem for tea cultivation.
The soils in this region are rich in minerals, often described as rocky and well-drained, contributing to the structure and depth of the tea. Tea plants grown in Xingcun benefit from filtered sunlight and high humidity, which enhance the accumulation of aromatic compounds while maintaining softness in the leaf. The local small-leaf cultivars express a refined and precise character when grown under these conditions.
The combination of elevation, climate, and soil composition results in a tea with clarity, balance, and natural sweetness. In the non-smoked style, this terroir becomes especially evident, as the absence of external influence allows the mineral structure and subtle aromatic complexity of the Wuyi environment to be fully expressed.
ORGANOLEPTICS
The dry leaf appearance is elegant and well-formed, with long, slightly twisted leaves of dark brown to black color and a subtle natural sheen. The aroma of the dry leaves is clean and refined, showing notes of dried fruit, light honey, and a gentle floral nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and warmer, revealing soft caramel tones, ripe fruit, and a delicate woody sweetness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining honeyed sweetness with subtle spice and a refined, smooth warmth.
The aroma of the liquor in the empty cup is clear and balanced, with soft notes of honey, dried fruit, and a light floral trace. The taste is smooth and well-structured, with a medium body and a refined, rounded texture. From the first sips, a natural sweetness emerges, supported by gentle fruit notes and a mild malty base, with no smokiness and very low astringency. The profile remains clean and precise, allowing the terroir character to express itself without interference. The aftertaste is long and calm, leaving a lingering sweetness and a slightly warming sensation. In the empty cup after drinking, delicate notes of honey, dried fruit, and a soft woody nuance remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.