正山小种
Tongmu Village, Wuyishan, Fujian, China
As you pass through the stone arches of Tongmu Guan, you enter a special realm. Original varietals and even hybrids grown here have a sweetness unlike any other teas in the world leaving both novices and experts in equal quandary. Why is it so? Is it the 1200m elevation? Is it the cold spring nights? Is it the Qi Zhong and Shui Xian sub-varietals? Is it the tendency to grow from seed? Is it the organic and small-farm practices? YES, YES, YES, YES, YES.
So much can be pondered and said about this magical village, of which Zheng Shan Xiao Zhong - the first red (fully oxidised "black") tea was founded over 400 years ago. The name means deep mountain, small leaf varietal. It goes by the better-known misnomer Lapsang Souchong, but this is not the heavily smoked export version. This is a top grade, unsmoked original, prized by locals for its sweet, lasting nectar. Expect an abundance of juicy stone fruit notes from lychees, longans, mangoes to peaches with floral and malty overlays. Each sip is a taste of an other-worldly, transcendental miracle.
Taste: lychee, roses, butterscotch
Brewing in service*: 5g (2tbs), 90C, for :30 in 200ml. Repeat on second infusion. *Whilst this is a more practical method for a restaurant environment, for optimal flavour and experience of this high grade of tea, we recommend brewing in higher leaf to water ratios such as that suggested below.
Brewing at home: Use a standard 125ml gaiwan, 5g (2tbs), 90C. 1st infusion 0:20; 2nd 0:12; 3rd (and best!) 0:10; 4th 0:10; 5th 0:12. MUST LET STAND for a minute with each infusion before sipping to taste all that heavenly glory.
