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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

  • SPICY – burdock, pine, minerality
  • FRUITY – grape
  • SAVORY – chocolate, toasted rice
  • FLORAL – orchid
TongmuWuyi, Fujian

While Zheng Shan Xiao Zhong is usually smoked, the same leaf material and finishing technique can be used without the final smoking step. Hua Xiang means floral fragrance, referring to the natural but subtle floral notes in Xingcun Xiaozhong varietal that are brought out through the Li Family’s expert hand-processing. When smaller leaf material mixed with delicate buds is used, rich vanilla undertones can develop, accenting the savory nutty flavors. The main difference between this tea and a classic Wuyi Gongfu Black is that Zheng Shan Xiao Zhong is not necessarily curled and twisted as thoroughly, giving it a more open structure suitable for incorporating that smaller bud and leaf mixture that wouldn’t work in the tight twists of Wuyi Gongfu Black, but both are very traditional calls back to the very earliest black teas in the world.

This tea is pre-packed in individual 5g packets for sizes under 100g.

Li Xiangxi takes a break from hiking in the mountains above her family's workshop in Tongmu

Steeping Instructions


4 g.6
use 200° watersteep 15 secondsresteep many times
add 10 sec. each infusion


5 g.5  oz.use 195° watersteep 5 seconds
add 3 sec. per steeping
enjoy many steepings


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

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