How to distinguish Zhengshan race, outer mountain race and tobacco race? What's the difference in flavor and taste?

Zhengshan race is an acquired taste, just like mature Pu'er tea. Some people like the strong smell of bonfire and the warm and comfortable feeling provided by tea. Others think that the taste of these bakes is too strong and may be unnecessarily associated with food when drinking tea. Fortunately, for the latter, there is a non-smoking Zhengshan race.

Zhengshan race is an ancient tea. It was born in the 17th century. Tea is first smoked on pine to speed up the drying time of the tea. This is the first kind of black tea in existence.

Zhengshan race tea originated from Wuyi Mountain. Today, Zhengshan race tea grows mostly in semi-wild form on the rocky slopes of Wuyi Mountain. Due to the terrain, there is relatively little tea in the tea tree.

Zhengshan race black tea

Black tea is an oxidized tea (unlike non-oxidized green tea and semi-oxidized oolong tea), so its appearance is black.

Because it is fully oxidized, the leaves of black tea are black. It produces a deep amber liquid, as well as soft and profound properties.

It has gained great popularity all over the world because of its strong and sweet taste and the fact that it is well preserved.

How is Zhengshan race tea produced?

The two Zhengshan races have the same mode of production. The only difference is that the smoking type goes through an extra smoking process.

The Yanzhengshan race is produced in a place called Qinglou. Qinglou is a 3-4-story building specially built for smoking tea. The tea is placed on the bamboo mat and unfolded inside the building. Outside the building, on the first floor, the pine was burned. Pine smoke enters the top floor of the building through a unique chimney, ensuring that all tea leaves are properly smoked.

Zhengshan race tea has the following steps in the processing process:

Pick-harvest fresh tea

Withering-tea leaves are placed on bamboo mats and withered in pine forests (other types of Chinese black tea usually wither in the sun, there are not many sunny days in Wuyi Mountain; therefore, the pine method is realized)

Knead-the tea is rolled to enhance the oxidation process; this step also helps to release natural oils from the tea

Oxidation-tea leaves are left to oxidize. Once the tea turns copper and gives off a pleasant fragrance, you can judge that the tea has reached a considerable degree of oxidation

Frying pan-frying tea quickly over a fire to stop the oxidation process (most Chinese black teas skip this step)

Double kneading-the tea rolls again while it is still hot; this helps the tea absorb more pine smoke later.

Drying-tea leaves are dried on bamboo mats for up to 10 hours. For the production of Zhengshan race, this step is to smoke tea on pine to form its iconic smoky flavor and sweet longan aroma. For non-smoked Zhengshan races (and other black tea varieties), tea is dried at high temperature

Packaging-Tea can now be packaged and sold

Even after brewing 10 cups, the smoky smell of Zhengshan race did not disappear.

Wild non-smoked mountain race

The smokeless Zhengshan race was later developed for those who want to try the unique quality of this tea without a strong smoky taste. Tea is not smoked, but dried like other black teas. The resulting tea is sweet, like honey and fragrant.