Heavy Roast Zheng Shan Xiao Zhong

This black from Fujian, China offers a distinctive drinking experience. This distinctive black tea offers a delightful fusion of a robust, malty Yunnan base with a rich, chocolatey essence. It is expertly intertwined with the profound, thick pine smoke characteristic of t. It sits in the "Smoky" and "Malty" and "Sweet" flavor families, so expect a cup that leans smoky and malty and sweet.

Aim for water around 90–100 °C (195–212 °F). Western style: steep for 3–5 minutes in a mug or teapot. Gongfu style: use 5 g per 100 ml, 15–30 s infusions for multiple short steeps — this way you can taste how the flavor evolves. Most black teas can handle a full rolling boil, so don't overthink the water temperature.

This black is grown in Fujian, China and is made from the assamica cultivar. This particular batch comes from the 2023 harvest. After picking, the leaves received a heavy roast, which shapes the final flavor.