Zheng Shan Xiao Zhong (Lapsang Souchong)

Product details

Zheng Shan Xiao Zhong, also known as Lapsang Souchong, is a renowned black tea originating from the Wuyi Mountains in Fujian, China. This tea is famous for its distinct smoky aroma, achieved through traditional pinewood drying methods. It offers a rich, smooth taste with hints of caramel, dried fruit, and a lingering sweet aftertaste. The deep amber liquor and well-balanced flavor profile make it a favorite among black tea enthusiasts worldwide.

1. Origin: The Misty Peaks of Wuyi

• Terroir: Born in Tongmu Village, Fujian—a UNESCO-protected biosphere within the Wuyi Mountains, where high humidity and pine forests shape its signature flavor.
• Protected Status: The only tea legally allowed to carry the “Zheng Shan” (正山, “True Mountain”) designation, indicating origin within Tongmu’s 50km² core zone.
• Wild Craftsmanship: Leaves are withered over local pinewood fires, absorbing a resinous smokiness unmatched by imitations.

2. Lineage: The Tea That Changed the World

• Circa 1610: Accidentally created when Ming Dynasty soldiers delayed tea drying, forcing farmers to smoke-dry leaves over pine embers—birthing the world’s first black tea.
• 18th Century: Traded to Europe via the Dutch East India Company, becoming the cornerstone of English Breakfast Tea blends.
• 2005 Revival: Traditional “Tongmu Guanyun” techniques were rediscovered after decades of industrial production diluted its heritage.

3. Cultural Essence: Smoke & Poetry

① The Art of Controlled Burn 

• Three Pine Woods Used:
  • Old Pine Roots: For deep bass notes.
  • Pine Needles: Adds floral lift.
  • Resin-Rich Bark: Creates clingy “long yun” ( lingering smoke).
• Not Barbecue! Master producers layer smoke like perfume, achieving balance with the tea’s natural lychee-like sweetness.

② A Diplomat’s Tea

• Favored by 19th-century statesmen (like Churchill) for its fortifying character. Still served in British Parliament’s tearoom.
• Russian Caravans blended it with camel milk for warmth on the Silk Road.

③ Zen of Smoke

• The aroma is said to “anchor the mind”—monks in Wuyi temples drink it during winter meditation.

4. Why This is the Smoky Tea Benchmark?

✔ Pine DNA: Tongmu’s vintage pinewood (cut only in November for low sap) makes replication impossible.
✔ Liquid Geography: 2023 harvest shows wild honey → smoked longan → wet stone minerality.
✔ Age-Worthy: Smoky top notes mellow after 3+ years, revealing dried plum and sandalwood.

“A campfire for the soul, bottled by mountains.”

Brewing Traditions:

• Chinese: 4g @ 90°C (195°F) in a gaiwan – 15s steeps to avoid bitterness.
• Western: 2.5g/cup, 3 mins – pairs with blue cheese or dark chocolate.
• Russian: Brew strong, stir with jam (a nod to its caravan history).

Ideal For:

• Whisky lovers (try it with Islay Scotch).
• Literary evenings (Dickens and Twain were fans).
• Cold climates (its yang energy warms from within).