{"id":3537,"date":"2024-04-23T11:35:03","date_gmt":"2024-04-23T09:35:03","guid":{"rendered":"https:\/\/www.terredechine.com\/2024\/04\/23\/smoked-teas\/"},"modified":"2024-07-18T18:48:43","modified_gmt":"2024-07-18T16:48:43","slug":"les-thes-fumes","status":"publish","type":"post","link":"https:\/\/www.terredechine.com\/en\/les-thes-fumes\/","title":{"rendered":"Smoked teas"},"content":{"rendered":"<p><strong><em>Zheng Shan Xiao Zhong <strong>smoked tea<\/strong> <\/em><\/strong><br \/>The leaves are set free in a zhong or clay teapot.<\/p>\n<p> <strong>In traditional preparation<\/strong>:  <br \/>-Zhong 10cl: take 4g of tea, water at 95\u00b0C, infuse 10&#8243;.<br \/>-20cl clay teapot: take 7g of tea, water at 95\u00b0C, 30&#8243;.<br \/>  Multiple infusions of up to ten of the same data.  <\/p>\n<p>Very good length on the palate, with a delicate, smoky, lingering aroma.<\/p>\n<p> <em><strong>Other smoked teas<\/strong><\/em><br \/>The leaves will be set free in a teapot<\/p>\n<p><strong>In preparation for the West<\/strong>:  <br \/>-Maximum 50 cl teapot: take 7g of tea, water at 95\u00b0C, infuse for 2&#8242;.<br \/>  Two or three infusions with the same water temperature and infusion time.<br \/>  These teas do not evolve and remain stable, so they keep well if protected from surrounding odors.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Smoked teas are widely consumed in the West, especially for breakfast. English custom of adding milk and sugar to make the taste more palatable. In China, none of these teas are consumed at all, except for the Grand Jardin Zheng Shan Xiao Zhong.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[232],"tags":[],"class_list":["post-3537","post","type-post","status-publish","format-standard","hentry","category-tea-families"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Smoked teas - Terre de Chine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.terredechine.com\/en\/les-thes-fumes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked teas - Terre de Chine\" \/>\n<meta property=\"og:description\" content=\"Smoked teas are widely consumed in the West, especially for breakfast. 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English custom of adding milk and sugar to make the taste more palatable. In China, none of these teas are consumed at all, except for the Grand Jardin Zheng Shan Xiao Zhong.","og_url":"https:\/\/www.terredechine.com\/en\/les-thes-fumes\/","og_site_name":"Terre de Chine","article_published_time":"2024-04-23T09:35:03+00:00","article_modified_time":"2024-07-18T16:48:43+00:00","twitter_card":"summary_large_image","twitter_misc":{"Written by":"","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.terredechine.com\/en\/les-thes-fumes\/","url":"https:\/\/www.terredechine.com\/en\/les-thes-fumes\/","name":"Smoked teas - Terre de Chine","isPartOf":{"@id":"https:\/\/www.terredechine.com\/en\/#website"},"datePublished":"2024-04-23T09:35:03+00:00","dateModified":"2024-07-18T16:48:43+00:00","author":{"@id":""},"breadcrumb":{"@id":"https:\/\/www.terredechine.com\/en\/les-thes-fumes\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.terredechine.com\/en\/les-thes-fumes\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.terredechine.com\/en\/les-thes-fumes\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.terredechine.com\/en\/accueil\/"},{"@type":"ListItem","position":2,"name":"Smoked teas"}]},{"@type":"WebSite","@id":"https:\/\/www.terredechine.com\/en\/#website","url":"https:\/\/www.terredechine.com\/en\/","name":"Terre de Chine","description":"Les th\u00e9s naturels de Chine","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.terredechine.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"","url":"https:\/\/www.terredechine.com\/en\/author\/"}]}},"_links":{"self":[{"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/posts\/3537","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/comments?post=3537"}],"version-history":[{"count":0,"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/posts\/3537\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/media?parent=3537"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/categories?post=3537"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.terredechine.com\/en\/wp-json\/wp\/v2\/tags?post=3537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}