Spring, 2018; var. xiao zhong (small leaf); Wuyishan, Nanping, Fujian; bud & 1-2 leaves, pinewood smoked; 1100-1400m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

Infusion: a) 10g tea, b) 20g tea 100ml hot water flashed, topped up with 9000ml chilled, Nongfu Spring water and steeped overnight in the refrigerator, then carbonated with a sodastream device.

Opinion: At CBCE 2021, I recently learned that carbonated tea is becoming more and more a thing. Apparently, a China-based, beverage maker, (Daniel de Smedt,) is exploring the marketability of carbonated Zhèngshān Xiǎozhǒng Hóng, which is, fascinating!

There is quite a substantial difference in taste with a change in the amount of tea steeped. Interestingly, there is a notable tartness, sourness, that stimulates the sides of the tongue which may be due to the tea’s interaction with the carbonation.