Premium AA Zheng Shan Xiao Zhong of Wu Yi Fujian Black Tea * Spring 2016

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Apple, Baked Bread, Brown Sugar, Butter, Caramel, Cedar, Chocolate, Cinnamon, Clove, Herbs, Honey, Leather, Lemon Zest, Malt, Mineral, Nutmeg, Orange, Pine, Roasted nuts, Toast, Wood
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 6 g 4 oz / 118 ml

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  • “I’m still working on finishing up some of the black teas from last year. I ended up buying this one specifically to compare to another unsmoked Zheng Shan Xiao Zhong that, for whatever reason, I...” Read full tasting note
    77

From Yunnan Sourcing

Our AA grade Premium Zheng Shan Xiao Zhong is picked in a 2 day window when the bud/leaf sets are small and tender. The tea is expertly wilted under the care of the Li family head, who is a 4th generation Wu Yi tea grower and processor.

The tea itself brews a deep red-gold tea soup which is sweet and fruity, but with a little bitterness to make it stay in the mouth. Later infusions have an almost apple-like taste.

We also offer another Zheng Shan Xiao Zhong here, while cheaper in price some people may prefer it to this Premium AA version. Consider trying some of each to see which one you like!

Mid-April 2016 harvest

About Yunnan Sourcing View company

Company description not available.

1 Tasting Note

77
784 tasting notes

I’m still working on finishing up some of the black teas from last year. I ended up buying this one specifically to compare to another unsmoked Zheng Shan Xiao Zhong that, for whatever reason, I never got around to reviewing. Overall, I found this tea to be pleasant, though I have had more consistently enjoyable Wuyi black teas.

I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 205 F water for 5 seconds. This infusion was chased by 14 subsequent infusions. Steep times for these infusions were as follows: 7 seconds, 10 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes.

Prior to the rinse, the dry tea leaves emitted powerful aromas of honey, wood, and chocolate. After the rinse, I began to pick up scents of baked bread, brown sugar, malt, toast, and citrus. The first infusion introduced subtle touches of minerals, pine, and sorghum. In the mouth, I detected notes of chocolate, malt, toast, honey, and wood underscored by citrus and minerals. Subsequent infusions brought out the citrus aromas and flavors. I began to detect distinct impressions of kumquat, candied orange peel, and lemon zest. The sorghum, brown sugar, and pine also began to make themselves known. Aromas and flavors of cinnamon, caramel, clove, nutmeg, butter, juniper berry, cedar, leather, red apple, and roasted nuts also appeared at various points. The later infusions were dominated by mineral, leather, nut, malt, wood, and spice impressions underscored by traces of tart citrus, juniper berry, and pine.

Despite the rating I have assigned, this tea came closer to being a knockout than it would appear. I loved the mix of aromas and flavors, but I felt the need to downgrade it heavily for two reasons. First, this tea peaked super quickly and faded just as quickly. Second, I found the mouthfeel of the tea liquor to be persistently sharp and thin, even for a Wuyi black tea. There was just no body whatsoever. All in all, I found this tea to be enjoyable, though there were definitely some negatives to it.

Flavors: Apple, Baked Bread, Brown Sugar, Butter, Caramel, Cedar, Chocolate, Cinnamon, Clove, Herbs, Honey, Leather, Lemon Zest, Malt, Mineral, Nutmeg, Orange, Pine, Roasted nuts, Toast, Wood

Preparation
205 °F / 96 °C 6 g 4 OZ / 118 ML

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