"Xiao Zhong" is one of the oldest tea varieties. The technological peculiarity of the processing is withering and prolonged heating on pine tree coals, during this process the tea leaves are infused with resinous aroma which earned its first name "Lao Song Xiao Zhong", "Old Pine - Rare Grade". English transliteration is "Lapsang Souchong", so the English hear the Chinese "Lao Song Xiao Zhong". This tea became popular in Europe in the eighteenth century and this fact determined its export and the development of tea business. Popularity and demand, exceeding the small volume of production, led to a large number of similar products made in neighboring regions. To distinguish "the original" tea from Tongmu, the producers now call it "Zheng Shan Xiao Zhong", which means "Rare Grade from Right Mountains".
In appearance: small lengthwise twisted leaves of dark brown color. The aroma is warm, with fruit and biscuit nuances. The infusion is transparent with red-brown shade.
The bouquet of ready-made tea is warm, fruity-biscuit, with notes of juniperus and gingerbread. The fragrance is deep, sweet and honey. The taste is juicy and soft, velvety, with berry sourness and sweet nuances of dried fruits, transforming into lingering finish.
Brew tea with hot boiling water (95°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 8 times.
"511" with its bright taste and warming effect is an excellent choice for shivery days, cheerless moods and endless winter evenings.