Which brand of Zhengshan race is better than the authentic Zhengshan race? why is it broken and which grade tastes better?

Zhengshan race, also known as Neishan small species, is more commonly known as Zhengshan race black tea in the West, and so on.

Origin: Wuyi Mountain, Fujian Province

This article includes the well-known smoked version of pine and the little-known Wuyi traditional Xiaozhong kungfu black tea.

Smoked tea: a kind of tea that tea makers don't like.

She frowned when she sent me a sample of the pine smoked mountain race along with the others. "I have to pack it in a double vacuum and put it in another sealable plastic bag." Usually, I ask the manufacturer to send me some samples that show potential during the initial taste, so that I don't have to take a lot of them with me when I visit different tea areas. "I don't understand why anyone likes the smell," she complained. Her immediate family does not produce this kind of tea; the letter is from her mother-in-law's nephew, who doesn't like to deal with all the trouble of sales.

Before I write this article, I must make it very clear that I think the taste of a good smoked Zhengshan race is unique, rich and reasonably attractive to certain tastes. In my opinion, the value of tea depends entirely on its taste, origin, uniqueness and production technology. Its social status doesn't matter to me.

With this in mind, I hope that the following text will be interpreted as a factual finding, a comment on the physical properties of tea, an observation of market conditions, rather than the origin of cultural discrimination.

Source: facts

Smoked "small" black tea has never been popular in China. Neither in the south, such as its birthplace, Fujian, nor in the north, because its proximity to the political center will have a greater impact on tastes and trends. This kind of smoked tea may be popular in the West, but it has never been taken seriously locally. Perhaps only a few people will feel fashionable and different when drinking tea in those gorgeous international hotels in Beijing or Shanghai. About a century and a half ago, tea began as an export product and has been maintained.

A variety of absurd claims are filled with books, magazines and websites in Chinese and English (and possibly many other languages) from different countries about the origin of this tea and how it is the best of Chinese black tea. Or it is the first kind of black tea. I can conclude that they are all parrot-like crazy ideas, imagination and personal opinions.

London Tea menu, 1800

As described in the black tea chapter in the tea chapter of the site, the first kind of black tea is not produced in Wuyi, nor is it a Zhengshan race. It also did not appear before Kung Fu black tea. Since black tea was originally used for export, and the UK has a larger share of it (1), it is fair to look at the tea sold in London. By 1800, teahouses like Shuangning had higher prices for "Congo" (or traditional kungfu black tea, rather than a "modern" version) and small tea, and there was no mention of the Zhengshan race or anything like it. The popularity of the Zhengshan race took place more than 60 years later (3), which is completely different from those popular fables.

For tea producers, when it comes to the Zhengshan race known to the rest of the world, there is always a prefix "smoked". This means that there is a type of non-smoking. In 1992, the original authoritative reference to the Chinese Tea Classic (the Chinese Tea Classic) (so the facts are more reliable and less influenced by politics or business), the first line of smoking is written as follows: "some (outside Wuyi) smoke low-quality Kungfu Tea to produce a minority of Kungfu Tea." People call it "smoked race" or "imitation race".

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