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Produced By Li Xiangxi

Li Xiangxi's family works together in Tongmu applying their incredible skill at roasting to their spring-fed high mountain tea. Their proceeds go to teaching rural tea ceremony.

Tasting Profile

  • VERY FRUITY – dried lychee
  • VERY SPICY – pine smoke, cooling yun
  • SAVORY – cocoa
  • A LITTLE VEGETAL – sage
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DATE OF PICKINGSpring 2017
TongmuWuyi, Fujian
ELEVATION600 meters
Xingcun XiaozhongTea Varietal

The earliest Zheng Shan Xiao Zhong, (or Lapsang Souchong as it is commonly referred to in the West) was never deep-smoked. The smokiness was a natural and subtle addition that came from drying the leaves in a wok heated by pine wood. The smoke from the pine wood naturally mixed with the tea, creating a deeper and more foresty flavor that accentuated the tea's minerality. The Li Family preserves this old-school aesthetic with careful application of smoke from local resinous pine. The sweet, roasted quality of the smoke processing blends with the rich flavor of the tea to yield a dark fruity flavor, and bring front and center the mineral texture of the soil of Wuyi.

" The wet leaf aroma is deceptively smokey, like a cozy campfire in a wet forest, but the initial sips reveal an elegant, balanced and sweet brew. Instead of deep smoke flavor, we tasted dried longyan (dragon eye fruit) and lychee, accented with pine... "

Steeping Instructions

Western

4 g.6-8
oz.
use 205° watersteep 30 secondsresteep many times
add 15-30 sec. each infusion

Gongfu

5 g.6  oz.use 205° watersteep 4 seconds
add 3 sec. per steeping
enjoy many steepings

Iced/Cold

4 g.12
 oz.
use room temp. waterrefrigerate overnight
(8 to 12 hours)
add ice & enjoy

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