Zheng Shan Xiao Zhong Black Tea Spring Tea | MoriMa Tea
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
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Description
- Chinese: wǔ yí shān zhèng shān xiǎo zhǒng hóng chá chūn chá
- Translation: Wuyishan Zheng Shan Xiao Zhong Black Tea Spring Tea
- Type: Black Tea
- Cultivar: Xiao Zhong
- Origin: Tongmuguan, Wuyishan, Fujian
- Harvest Date: 2026/04/15
- Storage Methods: Sealed, Prevent moisture, Vacuum, Alone
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You’ve probably tried a “Lapsang Souchong” that tasted like a burnt log. This isn’t that.
This is the real Zheng Shan Xiao Zhong – the very first black tea ever made, born by accident in the Wuyi Mountains in 1568. Back then, an army delayed the tea harvest, and farmers rushed to dry the leaves over pinewood fires. The result? A smoky, sweet, strangely addictive tea that changed the world.
- Zheng Shan Xiao Zhong - This legendary unsmoked red tea hails from Tong Mu, in the Wuyi Mountains. It is the oldest red tea, making the Wuyi Mountains the origin point for both oolong and red teas. Zheng Shan Xiao Zhong is made from the same leaves that are used to make LS, only in this case the leaves are left unsmoked. This showcases the complexity that these teas can have before they are smoked. While the classic smoked LS that we offer has a smoky and spicy profile, this tea displays a more delicate and balanced malty and chocolaty character.
- The Wuyi Mountain is blessed by nature: mild weather with sufficient rainfall and sunlight and fertile soil, making it one of the most famous tea growing area in the world. Apart from this black tea, the Wuyi Mountains also produces other famous teas belong to the so called “Wuyi Cliff Family” of teas.
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Origin & Legend
It was developed when, scared away by approaching militia, Ming-dynasty tea farmers fled and left their tea harvest on the trail. The soldiers made camp on the soft piles of leaves, and by the time the farmers returned in the morning, the leaves had oxidized. In order to cut their losses, the farmers dried the “ruined” tea over open pine fires instead of wasting expensive charcoal. The dark, smoky character was completely new and immediately popular, giving rise to the 600-year tradition of curing Zhèng Shān Xiǎo Zhǒng with smoke. - The leaves of this Zheng Shan Xiao Zhong have a neat wiry appearance with some golden tips present. It produces a dark amber liquor with a light malty and somewhat floral aroma. The liquor produced has no astringency or bitterness and is superbly smooth, mouth-watering with a juicy and clean taste. The character is very well balanced, having tangy and sweet characterful notes of fruits, cocoa and malt. There are complex notes of sweet longan, dark tart chocolate and caramelised sugar. A greatly satisfying cup!
- Most tea enthousiasts will agree that this tea should be consumed without any snacks or dishes. When you would like to enjoy this tea with some snacks than different kinds of nuts and seeds are the most suitable as they have a fairly neutral taste. If you really would like to pair Lapsang Souchong with a real dish then go for curry and beef dishes. Other tip: avoid sweet dishes.
Zheng Shan Xiao Zhong Black Tea Spring Tea | MoriMa Tea
$27.10
100g
Frequently Asked Questions
Every Lapsang I’ve tried tastes like liquid smoke and burned rubber. Why would yours be different?
Because most “Lapsang Souchong” is fake. Cheap producers use artificial smoke flavoring (the same stuff in BBQ sauce) on low‑grade leaves. Our Zheng Shan Xiao Zhong is traditionally smoked over real pinewood – no chemicals. The smoke is mild, sweet, and lets the tea’s natural dried‑longan flavor shine. If you still hate smoke, we have an unsmoked version. Just ask.
I bought ‘premium’ Lapsang and it was just dust and stems. Brewed weak and tasted like nothing.
That’s because you bought tea bag fannings – the sweepings off the factory floor. We sell whole loose leaves from the 2026 spring harvest. Each leaf still has its essential oils intact. One teaspoon gives you a dark amber liquor with clear longan sweetness. And because it’s whole leaf, you can steep it 5‑7 times gongfu style. Try doing that with a tea bag.
I love the idea of smoky tea, but the ones I’ve tried are too aggressive. Any hope for me?
You’re not alone. That’s why high‑grade Zheng Shan Xiao Zhong is lightly smoked – just enough to add depth, not to dominate. Think of it like peat in Scotch whisky: a top‑quality Islay (say, Lagavulin 16) has smoke that’s integrated, sweet, and complex. Cheap smoky whisky tastes like a bonfire. We’re the Lagavulin.
I tried brewing it gongfu style and the first steep was bitter. What did I do wrong?
Two quick fixes:
Use slightly cooler water – 90–95°C (not boiling).
Flash rinse – pour hot water in, then immediately out (5 seconds). That first “steep” wakes the leaves and removes any dust. The second steep (10 seconds) will be sweet, not bitter.
Our tea is actually very forgiving compared to cheap Lapsang – but if you’re used to Western brewing, try 3 minutes max. And if you still find it bitter? Message us. We’ll send you a brewing guide and a discount on your next order.
How do I store this? My last tea went stale in two months.
You probably stored it in a clear jar near sunlight or heat. Do this instead:
Keep it in our resealable foil pouch or an airtight tin (we sell tins separately).
Store in a cool, dark cupboard – away from the stove, windows, or spices.
Do not refrigerate (condensation kills flavor).
Properly stored, our tea stays vibrant for 12–18 months. But let’s be honest – you’ll finish it in two months.