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“Wild Mountain” 野生正山小種 Yěshēng Zhèng Shān Xiǎo Zhǒng 紅茶 hóngchá “red tea” from 桐木關 Tóngmù Guān Village in 武夷山 Wǔyíshān, in northern 福建 Fújiàn province, China.
With every tea collection at Scotttea, we try to find a stand out tea that differs so greatly from the rest that one must try it. In searching for that tea, we came across this unique, wild grow Zhèng Shān Xiǎo Zhǒng. Picked from a variety of different feral tea plants that grow within the shaded underbrush of the mountainous forests of Wǔyíshān, the leaves of this wild tea are small and are accompanied by a long and wiry stem. Fully oxidized but not heavily smoked or roasted like its more famously cultivated counterpart (Lapsang Souchong), this tea has an alluring blend of flavors that ranges from white peach, fresh cream, toasted cacao nibs, warming spices, raw dark honey, and freshly roasted chestnut. In short, it is the taste that we all seek when Autumn arrives!
Brewing Suggestions
Like most wild teas, “Wild Mountain” can be brewed within a wide range of styles and parameters. When testing this tea for the Autumn Tea Collection, we brewed 4-6 grams of tea to a 120-180 ml (~4-6 oz) within a porcelain gaiwan with water at a near boiling temperature (~98C/210F) for 90 seconds. Subsequent steepings were incrementally lengthening by 30 to 60 seconds, resulting in depending flavors and consistent deep sanguine hues until both flavor and color lightened by steepings five and six. In all, we brewed this tea twelve times, where by the last few steepings, the flavor was still sweet and complex, pleasantly mellowing and quieting.
“Wild Mountain” 野生正山小種 Yěshēng Zhèng Shān Xiǎo Zhǒng 紅茶 hóngchá “red tea” from 桐木關 Tóngmù Guān Village in 武夷山 Wǔyíshān, in northern 福建 Fújiàn province, China.
With every tea collection at Scotttea, we try to find a stand out tea that differs so greatly from the rest that one must try it. In searching for that tea, we came across this unique, wild grow Zhèng Shān Xiǎo Zhǒng. Picked from a variety of different feral tea plants that grow within the shaded underbrush of the mountainous forests of Wǔyíshān, the leaves of this wild tea are small and are accompanied by a long and wiry stem. Fully oxidized but not heavily smoked or roasted like its more famously cultivated counterpart (Lapsang Souchong), this tea has an alluring blend of flavors that ranges from white peach, fresh cream, toasted cacao nibs, warming spices, raw dark honey, and freshly roasted chestnut. In short, it is the taste that we all seek when Autumn arrives!
Brewing Suggestions
Like most wild teas, “Wild Mountain” can be brewed within a wide range of styles and parameters. When testing this tea for the Autumn Tea Collection, we brewed 4-6 grams of tea to a 120-180 ml (~4-6 oz) within a porcelain gaiwan with water at a near boiling temperature (~98C/210F) for 90 seconds. Subsequent steepings were incrementally lengthening by 30 to 60 seconds, resulting in depending flavors and consistent deep sanguine hues until both flavor and color lightened by steepings five and six. In all, we brewed this tea twelve times, where by the last few steepings, the flavor was still sweet and complex, pleasantly mellowing and quieting.