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.
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 Li Family has been using this room for generations to smoke their Zheng Shan Xiao Zhong
the Li Family smokes their black tea above these wooden beams in bamboo baskets