General Process of making Red Tea

1. Fresh picked leaves are left to wither, until the moisture is evaporated to the correct amount, the time period varies between different seasons of the year as well as the sizes of tea leaves.
2. Tea leaves are then kneaded, in order to break apart cells of the leave to increase oxidation. Moreover, during this process, shapes of the tea leaves are formed.
3. Tea leaves are left to oxidize under a certain temperature, humidity and oxygen supply.
4. After being fully oxidized, tea leaves are brought to be dried.
5. Certain tea goes thru two more processes of frying and or smoking to create a distinct flavor of the tea.

Character

Strong, sharp flavor with a sweet and fruity aroma and aftertaste.

Brewing Method

• Tea ware : Yi Xing or porcelain tea ware
• Water Temperature : 100°c hot water

1. Warm tea ware by rinsing them with hot water
2. Pour approximately 5g of red tea leaves into pot, pour hot water into pot and discard water (for cleansing and releasing flavor of the tea)
3. Pour water and steep tea leaves water for 1-2 minutes for the first brew and increase steeping time for subsequent brewing.

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Zheng Shan Xiao Zhong (Lapsong Xiao Zhong), has been exported to West Europe as early as the 15th century. This tea has a lasting pine-smoky fragrance with a heavy mellow taste and a hint of longan. ....(more)