As spring breezes sweep through Tongmu Village deep in the Wuyi Mountains, Tongxin She Teahouse officially launches its 2026 Tongmuguan old-clump black tea. Recognized globally as the birthplace of black tea and the exclusive origin of Lapsang Souchong, this land bears geological traces spanning millions of years. Centuries-old tea clumps root firmly in rocky crevices, condensing the spirit of mountains and rivers into every leaf, carrying rich clump charm to continue the most authentic chapter of Wuyi black tea.
The Yanshan Orogeny 150 million years ago raised the mountain range, and neotectonic movements 3 million years ago carved its peaks and valleys. Fault zones formed the unique micro-acidic rock debris soil of Tongmuguan. Here, old-clump tea trees take root amid geological relics, turning rock strata into their own veins over a century. Their roots plunge deep into rocky gaps on hillsides and coil like dragons along Taoke Creek—an intimate dialogue between the tea and the earth, spreading through weathered Jurassic granite layers to absorb minerals sealed by crustal movements. As mist drifts through the forest, dew clings to the leaves, carrying the very breath of the Wuyi Mountains.
Distinct from the delicate grace of Golden Junmei and the mellow softness of standard Lapsang Souchong, Tongmu old-clump black tea stands out with its clump charm: a harmonious blend of elegant woody notes, crisp minerality, and lasting sweetness, forming the most profound chapter in the Wuyi black tea spectrum. Most tea plants in Tongmu are sexually reproduced native cai cha (vegetable tea) populations. Through generations of natural cross-pollination and evolution, they exhibit rich diversity with numerous fine individual strains. Though the finished tea lacks uniform visual appeal, it boasts full-bodied natural floral aroma, high mellowness, and excellent brew endurance. This is why Tongxin She exclusively sources native Tongmu cai cha: pure terroir-driven leaves offer the perfect starting point to understand true old-clump character.
The newly launched old-clump tea trees are generally 70 to 80 years old, their roots delving into rocky fissures to draw nutrients from ancient geological strata. Gentle diffused light from mountain mist balances the tea’s intensity, resulting in golden, translucent liquor. The first sip delivers crisp mossy freshness like morning dew in the woods; mid-palate brings a blend of wild honey sweetness and woody warmth; even after seven infusions, resinous undertones linger on the palate. This layered complexity stems from the tea’s profound symbiosis with the primeval ecosystem. The smooth, mellow, sweet liquor embodies the classic expression of Tongmuguan black tea.
Brewing Guide for Tongxin She Old-Clump Black Tea
• Recommended Vessel: A 110ml white porcelain gaiwan or small purple clay teapot, ideal for locking in aroma and highlighting layered clump notes.
• Tea-to-Water Ratio: 5g of dry tea per 100–110ml of boiling water, adjustable to taste.
• Water Temperature & Steps: Rinse tea once with 95–100°C boiling water, pouring quickly to awaken the leaves. Steep the first infusion for 5–8 seconds, extending each subsequent brew by 5–10 seconds; the tea yields over seven satisfying infusions.
• Pouring Tip: Drain fully and swiftly to avoid bitterness from over-steeping, unlocking the full spectrum of mossy aroma, woody clump character, and honeyed sweetness.
• Tasting Suggestion: Warm cups before serving, inhale the fragrance and sip hot to experience the full aromatic transition from delicate freshness to deep richness.
In craftsmanship, Tongxin She rejects ostentatious innovation, adhering to the wisdom of brewing according to the tea. Moderate heavy fermentation fully transforms the tea’s inner substances, lending the liquor the profound depth of the earth. Traditional charcoal roasting, with slow, even heat that penetrates gently, surpasses the convenience of electric roasting in coaxing forth the deepest nuances of the leaves. This time-honored roasting method is not merely for drying and shaping, but the key to unlocking the full potential of premium raw materials.
When you hold the cup and sip, you taste not only the spring buds of 2026, but also a century of tea growth, millions of years of geological legacy in the terroir, and the patience and reverence of tea artisans. As the liquor glides down the throat, mountain, tree, and human converge in perfect harmony across the tea table.
At Tongxin She, brewing a cup of Tongmu old-clump tea lets you trace the geological pulse of the Wuyi Mountains and savor the clump charm forged by time—turning every tasting into an intimate encounter with the original terroir.