Tongmu Village, Wuyi Nature Reserve · Birthplace of Black Tea
The original black tea, born in the deep forests of Tongmu Village within the Wuyi Nature Reserve. Pine-smoked over local horsetail pine wood in a tradition dating back over 400 years, this is the orthodox zhengshan style — where smoke is a seasoning, not an assault. Beneath the pine lies a world of dried fruit, malt, and dark chocolate.
| Type | Black tea (fully oxidised, pine-smoked) |
| Cultivar | Xiao Zhong (Souchong), the original black tea cultivar |
| Harvest | Late April – May |
| Soil | Forest humus, mineral-rich, under old-growth pine canopy |
| Elevation | 800–1,200m, old-growth forest canopy |
| Craft | Withered over pine fires, oxidised, pan-fired, rolled, and finished with a second pine-smoke drying over horsetail pine (ma wei song) |
Dark, wiry leaves with a subtle smoky sheen — the colour of aged leather. The leaves are whole and unbroken, characteristic of traditional hand-processing.
Pine smoke, dried longan, old leather, a trace of lapsang pine resin. The smoke is aromatic and sweet — not acrid or tarry. Behind it: the fragrance of a forest floor after rain.
Bold but balanced. The smoke is unmistakable — but in this orthodox zhengshan style, it seasons rather than dominates. Beneath it: dried lychee, dark chocolate, and a surprising malty sweetness. Full-bodied and warming, with a smooth texture that defies its intensity.
Long and smoky-sweet. The pine note lingers, rounded by a soft caramel warmth. A tea that stays with you like the embers of a fire.
95°C · 4g · 200ml porcelain teapot
Rinse 3s. Steep: 60s / 45s / 60s / 90s
Four infusions. Porcelain lets the smoke speak clearly. Pairs beautifully with dark chocolate, aged cheese, or a peated whisky — the smoke in each amplifies the other.
5g · 500ml cold water
Refrigerate 6–8 hours
The smoke tames into a whisper; the malt and dried fruit come forward. A revelation for whisky drinkers. Serve over ice with a slice of orange.