2026 Tongmuguan Wild Black Tea | Wuyi Mountain

5 gram

CHF 25.00

2026 Tongmuguan Wild Black Tea | Wuyi Mountain

CHF 25.00

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From Tongmu Pass, the birthplace of black tea

Hand harvested • Unsmoked, traditional pot-fired method • Spring 2026 harvest • Tongmuguan, Wuyi Mountain National Nature Reserve, Fujian, China

A wild-grown Chinese black tea from the village where black tea was first made.

Producer: Tongxinshe Teahouse

A respected Chinese teahouse working directly with master tea makers across the country's classical tea regions. Each release is sourced from a named production area and crafted using traditional methods.

Origin:

Tongmu Village, Tongmuguan, Wuyi Mountain National Nature Reserve, Fujian, China

Harvest: Spring 2026

Tea type: Zhengshan Xiaozhong, unsmoked variant

Forest cover: 96%

2026 Spring Harvest

Wild Tongmuguan tea trees are harvested once a year in spring. The picking window is narrow, the trees are scattered across high and steep terrain within the protected reserve, and the work is demanding. The longer natural growing period between harvests is reflected in the depth and aromatic complexity of the finished cup.

PROCESSING

The leaves are made using the unsmoked variant of the traditional Zhengshan Xiaozhong process. After picking, the leaves are withered, rolled, oxidised and then finished using the traditional "passing the red pot" technique, where they are pan-fired at high temperature for approximately thirty seconds. This step removes any remaining grassy notes, activates the aromatic compounds in the leaf, and develops the smooth, sweet, layered character of the finished tea.

Unlike the smoked version of Zhengshan Xiaozhong (Lapsang Souchong), no pinewood smoking is applied. The natural fragrance of the mountain leaf is preserved in full.

The leaf is Zhengshan Xiaozhong, the native cultivar of Tongmu Village and the original black tea cultivar worldwide. The wild-growing trees in this release have developed naturally within the reserve without cultivation intervention.

Color & Texture:

Translucent amber liquor with a smooth, round and full mouthfeel

Flavor Profile:

Sweet summer peach on opening, layered with fresh florals, ripe fruit and a soft milky undertone. A long, cool finish reminiscent of mountain valley air. Sweet but not heavy, rich without being cloying

Character:

Layered, mellow, distinctly mountain-grown. A black tea that carries the depth of its wild origin

Gongfu method (recommended)

Tea: 5 g (one full sachet) in a 150 ml gaiwan
Water: heated to 90°C. Spring or purified water recommended
No rinse required. Pour the water gently along the wall of the vessel as a fixed-point injection to buffer the flow
First infusion: 5 to 10 seconds. As the flavour begins to fade in later infusions, extend the steep time progressively
The leaves yield multiple infusions and stand up well to repeated brewing

Western method

Tea: 3 g per 200 ml
Water: heated to 90°C
Steep for 3 minutes, then strain immediately

Use: Suitable for gongfu service, refined table presentation, and pairing with sweet or savoury dishes. Particularly suited to drinkers who find smoked Lapsang Souchong too intense and prefer the natural mountain character of the unsmoked tradition

Storage:

Keep sealed in a cool, dry place away from sunlight, strong aromas and humidity.

This tea is well fermented and storage-resistant. With time, the liquor develops further mellowness and softness in the cup.