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, granite, wet wood
campfire, rock salt
spice - pine, granite, wet wood
savory - campfire, rock salt
vegetal - Wuyi moss
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