In Tongmuguan, the birthplace of black tea, wild tea bushes scatter freely across steep slopes, growing alongside ferns, moss, and native vegetation. Here, tea grows as nature intended. The leaves are picked just once a year during the brief spring window.
Aroma: Aged fir and wild orchids.
Taste: The first few steeps are quick bursts of sweetness and wild orchids. From the 5th infusion onward, the taste reveals itself: smooth, mellow, and deeply sweet, with whispers of caramel, dried longan, and a subtle minerality that lingers on the palate.
Texture: Smooth
Endurance: 7-10 steeps with gongfu style using water at 95°C
How to brew: Use 5g of tea with water at 95°C. Extend each steep time by 5–10 seconds to unlock deeper layers of woody sweetness and mossy complexity.
