The Legend and Rebirth of Zheng shan Xiao zhong Black Tea

1、The Legend of the Past Life of Zhengshan Xiaozhong Black Tea

In the hinterland of Mount Wuyi National Nature Reserve, deep in the clouds of Tongmu Pass, the originator of black tea in the world - Zhengshan small black tea was born. Its story begins with an unexpected "accident" in the late Ming Dynasty: an army stayed overnight at a tea factory, and tea farmers abandoned tea to avoid war. The next day, when he returned home, the tea leaves he had intended to discard turned red due to pile fermentation. In order to recover his losses, the tea farmer quickly smoked and roasted the local pine wood, which unexpectedly gave birth to a unique "pine smoke fragrance". The amber colored tea soup created by this accident was dubbed "Bohea Lapsang" (Wuyi smoked tea) by European merchants and sold overseas, becoming the soul of British royal afternoon tea and sparking the European trend of "drinking tea instead of wine".

2、The craft secrets of the pine smoke aroma

The 'Zhengshan' in Zhengshan Xiao zhong black tea delineates its core origin centered around Tongmu Pass, while 'Xiao zhong' indicates that it uses small-leaf varieties of Wuyi varietal tea as raw material. Its craftsmanship can be considered a living fossil in the tea world:

• Qinglou wilting:

In the century-old cypress Qinglou, fresh tea leaves slowly lose water in the warm flow of pine smoke, infusing the aroma into the leaf veins;

• Rolling and fermentation:

During rolling, the cell walls of the tea leaves break down, polyphenol oxidase catalyzes the formation of thearubigins, laying the foundation for the 'golden ring';

• Pine wood smoking and roasting:

The tea leaves are smoked and roasted over firewood from fir trees, allowing the resinous aroma to penetrate the texture of the leaves, forming the distinctive lychee soup flavor;

• Re-roasting to enhance fragrance:

After aging, the tea undergoes a second smoking and roasting, embedding the smoky aroma deeply, making the taste increasingly rich.

3、The health philosophy in a cup of black tea

Zhengshan Xiaozhong black tea is not only a feast for the taste buds, but also a natural gift of health secrets:

Warm stomach and heart:

Fermented black tea has a warm nature, and theaflavins regulate blood lipids and reduce the risk of arteriosclerosis;

Anti oxidative pioneer:

catechin derivatives scavenge free radicals, with a longer lasting and milder efficiency than green tea;

Refreshing without restlessness:

Theanine and caffeine form a slow-release combination, awakening the mind without worrying about palpitations;

Antibacterial teeth protection:

Tea red pigment inhibits oral pathogenic bacteria, and tannic acid enhances enamel's acid resistance.

Research evidence:

A study by Fujian Agriculture and Forestry University shows that the content of theaflavins in Zhengshan Xiaozhong black tea is as high as 0.8% -1.5%, and its antioxidant activity is 18 times that of vitamin E.

4、Awaken the sense of ritual in brewing tea

Unlocking the soul of Zhengshan Xiaozhong black tea requires following the "Three Habits and Three Taboos":

Traditional law

• Tea utensil: white porcelain covered bowl (observing soup color)
• Water temperature: 95 ℃ Songtao boiling water
• Tea water ratio: 1:30 (5g tea/150ml)
• Brewing: First rinse for 10 seconds to produce soup
• Taboo: Avoid iron utensils (damaging tea aroma)

Innovation Law

• Teaware: Glass Teapot (Appreciating Tea Dance)
• Water temperature: 85 ℃ Cold smoke slow immersion (reduces astringency)
• Tea to water ratio: 1:50 (cold soak for 8 hours)
• Brewing: After three infusions, simmer slowly over low heat
• Taboo: Avoid boiling water directly onto tea leaves

If you feel the strong aroma of smoke, you can place the dried tea in a pottery jar and let it rest for half a month, or discard it when the first brew is about to release, and start drinking from the second brew.

5、When black tea collides with the barbecue world

The smoky genes of Zhengshan Xiaozhong black tea are a perfect match for barbecue. Releasing flavor compounds at the molecular level of black tea, creating a new generation of "barbecue magic powder":

1.Tender meat secret:

Tea polyphenols break down meat protein, and for every 500g of meat, 3g of BBQ tea seasoning+10ml of water is added and marinated for 2 hours, resulting in tender meat like tofu;

2.Removing fishy smell and enhancing aroma:

Sprinkle BBQ tea seasoning and salt (BBQ tea seasoning: salt=1:5) before grilling seafood, neutralize the fishy smell with pine smoke, and stimulate fruit aroma with lemon juice when grilling oysters;

3.Crispy key:

When grilling poultry, apply BBQ tea seasoning mixed with olive oil to the skin, polyphenols promote Maillard reaction, and the crispness is increased by 50%;

4.Relieve greasiness magic:

Apply BBQ tea seasoning honey sauce to pork ribs that are rich in oil, and emulsify theaflavins with fat. The taste is refreshing and not greasy.

5.Flavor experiment:

Angus beef cutlets were grilled using BBQ tea seasoning. The control group had a 23% loss rate of common seasoning meat juice, while the BBQ tea seasoning group only had a 9% loss rate. Additionally, 12 more volatile aromatic compounds were detected, including unique rosin aldehydes and longan lactones.

6、From the smoke of brothels to the smoke of barbecue fires

Four hundred years ago, that wisp of pine smoke accidentally ignited the starry sea of black tea; Four hundred years later, the passionate encounter between black tea and grilled meat continues the legend of Eastern wisdom and modern cuisine. Zhengshan Xiaozhong black tea is no longer just amber in a cup, but also a seasoning philosophy for human fireworks - the so-called inheritance is never about sticking to the old furnace, but about allowing ancient souls to burst out with vitality that transcends time and space in the flames of rebirth.