Hi， tea lovers!
Today, let’s brew a cup of Zhengshan Xiaozhong, the ancestor of black tea with a history spanning over 400 years.
This legendary tea originates from Tongmu Village in Wuyi Mountain, Fujian, and is renowned for its unique floral, fruity, and pine-smoke aroma.
If you’re a fan of black tea, be sure to bookmark this guide — you’ll learn how to brew authentic Zhengshan Xiaozhong at home!
Why Learn How to Brew Zhengshan Xiaozhong Properly?
Zhengshan Xiaozhong is a classic Gongfu black tea that showcases craftsmanship and terroir.
Mastering the correct brewing method unlocks its signature layers of sweet, mellow taste and lingering fragrance.
By following these five key steps — warming the tea ware, shaking the dry leaves, using boiling water, rinsing the tea quickly, and pouring with care — you’ll extract the tea’s best flavor.
5 Simple Steps: How to Brew Zhengshan Xiaozhong Black Tea
1. Warm the Tea Ware
“Warming the tea ware” is an essential step for brewing any high-quality tea.
Preheating your teapot or gaiwan helps maintain a stable water temperature, ensuring your tea’s flavor and aroma are fully released.
2. Shake the Leaves: Wake Up the Aroma
Measure about 5 grams of Zhengshan Xiaozhong.
Use a 110ml gaiwan for a tea-to-water ratio of roughly 1:20–1:25.
Add the dry leaves into the preheated tea ware while it’s still warm.
Gently shake to activate the tea’s volatile aromatic compounds, giving you a sneak peek of its craftsmanship and freshness.
3. Use Boiling Water: Essential for Gongfu Black Tea
You may have heard the saying: “Black tea brewed with boiling water turns sour.”
In reality, this doesn’t apply to premium Gongfu black teas like Zhengshan Xiaozhong, Jin Jun Mei, or Keemun Black Tea.
For these teas, you must use freshly boiled water (100°C / 212°F) to fully extract the rich flavors and fragrant notes.
Only boiling water can bring out the tea’s sweet, full-bodied mouthfeel.
4. Quick Rinse: Lock in the Goodness
Zhengshan Xiaozhong is typically made from one bud with two or three leaves, which are relatively tender.
When rinsing the tea, pour in water up to half or slightly more of the gaiwan’s capacity, then quickly pour it out.
This “fast in, fast out” rinse helps minimize the loss of delicate aromas and nutrients.
5. Pouring Technique: Steady and Gentle
For the first brew, use a fixed-point swirl pour to help the tea leaves unfurl quickly and release their aroma.
For the next infusions, switch to a steady, low and thin stream pour.
For the first three steeps, pour the tea out quickly; from the fourth steep onward, extend the steeping time by 5–10 seconds each round.
With these steps, you’ll capture the tea’s fresh floral-fruity notes, its mellow sweetness, and the signature pine-smoke hint that bring Tongmu Village right to your cup.
If you’ve ever visited Wuyi Mountain, one sip of authentic Zhengshan Xiaozhong may instantly transport you back to its lush forests.
Brewing Zhengshan Xiaozhong: The Simple 4-Line Mantra
“Warm the tea ware, shake the aroma, brew with boiling water, pour out quickly.”
Memorize this mantra and you’ll always brew delicious Zhengshan Xiaozhong at home!
Final Thoughts | Bring Wuyi Mountain to Your Teacup
A well-brewed cup of Zhengshan Xiaozhong is like capturing the natural essence of Wuyi’s Tongmu Village in every sip.
Hope this guide helps you enjoy this historic black tea at its best.
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