Tongmu Xiao Guan 2023 | Sweet, Fruity, Refreshing Bud Black Tea

ORIGIN & HARVEST TIME

Tongmu, Wu Yi Shan (Mountain Wuyi), Fujian, China

CHARACTER

In contrast to previous versions of Xiao Zhong, this tea features smaller leaves, tightly rolled, heavily oxidized leaf buds, resulting in a strong yet extremely aromatic and flavorful tea, with a long, sweet, fruity finish that offers a fresh sensation to both the palate and the mind. The variety known as Lapsang Souchong gained popularity in the West for its smoky version, achieved through drying over pine fire. However, this is the original, smoke-free version, the first black tea to arrive in Europe from Fujian. Its raisin-like sweetness, with aromas of apricot and passionfruit and a violet fragrance, makes for an exceptionally enjoyable, exotic-flavored beverage. It’s a delicate, complex, and sweet tea, yielding a beautiful, long, sweet aftertaste. Infinitely delightful, each pour and each day brings new discoveries and joys.

Interesting:
In the old times, tea was not smoked at all. Typically, for red teas, they first withered and rolled the leaves, allowing them to oxidize for a long time, then briefly roasted and dried them.

BENEFITS

STRENGTH-CAFF: 7/10

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 3-5 grams + 150-200 ml water. According to the Gongfucha, brew several times at 85°C, for 40-60 seconds. / 7 infusions

B) Western brewing: 3-5 grams + 300-500 ml water.  Infuse with 80-90 C° water 2-3 times, for  1-2 minutes. / 3 inf.