The world knows Wuyi rock tea for its "rock charm and floral fragrance", and Wuyi Da Hong Pao is even hailed as the "King of Teas". However, many may not know that Wuyi black tea is the earliest black tea in the world, known as the "ancestor of black tea", with a history of over 400 years to date. The world-renowned Zhengshan Xiaozhong (Lapsang Souchong) was born in Tongmuguan, the core area within Wuyi Mountain Nature Reserve. Today, Tongxinshe Teahouse is proud to bring you the 2025 Tongmu Deep Mountain Wild Black Tea.
Tea lovers understand the significance of the three words "Tongmuguan" for black tea. Tongmuguan has a tea-producing history of hundreds of years, surrounded by clouds and mist all year round, with lush green mountains and a forest coverage rate as high as 96%. Among the three core tea-growing areas, "Masu" has a higher altitude and steeper slopes, making harvesting extremely difficult, with only one harvest a year. As a result, the tea trees grow naturally in the wild for a longer period, which gives the tea soup rich inner qualities, a long mountain charm, and a high aroma.
To preserve the natural wild flavor of the tea leaves, we adopt the smokeless Zhengshan Xiaozhong processing technique. Abandoning the smoky taste of smoked Xiaozhong, it presents the original freshness and tenderness of the tea leaves. At the same time, we continue the traditional "Guohongguo" (over-red pot) process in traditional techniques: through half a minute of high-temperature stir-frying, the grassy taste in the tea leaves is removed, activating various aromatic substances. The combination of core mountain wild tea and traditional craftsmanship endows this tea with a unique fragrance and taste. It is as sweet as summer peaches, yet carries the coolness of the valley, sweet but not cloying, rich and charming.
The dry tea is black and lustrous, with tight and knotted strips. A gentle sniff reveals a faint floral and sweet fragrance. Once brewed with boiling water, the aroma spreads immediately: a rich and elegant floral fragrance, followed by the unique honey fragrance of Tongmu tea, with faint hints of milk fragrance. The aroma is rich, elegant, layered, delicate and long-lasting. The tea fragrance merges with the water; when sipped, it is sweet and mellow, with a round and full tea soup. Thanks to proper fermentation, this tea is resistant to storage, and its taste will become more mellow and smooth as time passes.
If you want to taste this wild black tea from the depths of Tongmuguan, you can purchase the 5g trial pack on our website and experience this gift from nature together.
Brewing tips:
• Tea utensil: 120ML covered bowl
• Tea amount: 5g
• Water: purified water or mountain spring water
• Water temperature: around 100℃
• Brewing: Brew with high-temperature water, no need to rinse the tea. Pour water steadily at a fixed point and pour out immediately. When the tea flavor fades, you can appropriately extend the brewing time. It is quite resistant to multiple infusions.