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.
pine sap, campfire
toasted chestnut, sticky rice
camellia flower, marigold
spice - pine sap, campfire
savory - toasted chestnut, sticky rice
floral - camellia flower, marigold
fruit - wild blueberry
DATE OF PICKINGSpring 2020
Wuyishan Ecological PreserveWuyishan, Fujian
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'
4 g.6-8 oz.use 205° watersteep 30 secondsresteep many times add 15-30 sec. each infusion
5 g.6 ozuse 205° watersteep 4 seconds add 3 sec. per steepingenjoy many steepings