The Xiao Zhong made according to the classic old technology (without added sugar) and aged in Chinese bitter cucumber. Monks used to store the tea in various fruits in monasteries for medicinal purposes. The aroma is very specific, pleasant and sweet. Tea can be brewed with pieces of the cucumber, but then the taste will be dominated by bitterness. The infusion comes out golden in color. The taste is soft, sweet with a slight bitterness. You can find hints of bread, geranium, dried dates, apple seed, and of course the fruit itself.