Tong Mu White Tea 桐木白茶 (2021)
Tea Profile
Type: Black Tea (Zhengshan Xiaozhong 正山小种 / Lapsang Souchong)
Location: Miaowan Village 庙湾村, Tongmu Guan 桐木关, Xingcun Town, Wuyishan, Fujian Province
Altitude: Around 1200 m
Harvest Date: October 2021 (Autumn harvest)
Pressing Date: 2024 (after three years of natural aging)
Cultivar: Cai Cha 菜茶 (also called Qizhong 奇种)
Form: 250 g pressed cake (wrapper misprinted as 300 g)
The Story of This Tea
Miaowan Village lies within Tongmu Guan, the birthplace of both Zhengshan Xiaozhong and Jin Jun Mei. Situated in the heart of the Wuyishan National Nature Reserve, its tea gardens rest at an average altitude of 1,200 meters, surrounded by pristine forest and bamboo groves. The soil is rich in minerals, and the high elevation ensures cool mists and slow leaf growth, which concentrate flavour and nutrients. This environment gives the tea its distinctive Gao Shan Yun (高山韵, high mountain charm) and the unmistakable essence of Wuyi terroir.
This tea is made from Wuyi’s original Cai Cha, also known as Qizhong. The oldest and most traditional variety used for authentic Lapsang Souchong. The small leaves and tender buds of Cai Cha yield a rich and layered liquor with deep, naturally sweet undertones and elegant mineral balance. Harvested in October 2021 after a long, sun-filled summer, the leaves carried fully developed sugars and polyphenols, producing a mellow and honeyed tea with notes of ripe fruit.
After three years of natural resting in loose-leaf form, the tea was pressed into cakes in 2024. This gentle aging transformed the fragrance from fresh and brisk to smooth and rounded, deepening the notes of longan, dried jujube, and honey. The pressing process enhances integration, giving the tea a denser body and excellent potential for further aging.
Aroma and Flavour
When first brewed, the hot aroma is dominated by ripe longan and preserved fruit sweetness. As the tea cools, honeyed and woody notes emerge, revealing a layered and evolving fragrance. The liquor is smooth and bright with a soft, round texture and a pleasant aged warmth that fills the throat.
- Aroma: Ripe longan, dried dates, and wild honey
- Flavor: Sweet, mellow, and full-bodied with gentle woody depth
- Texture: Smooth, thick, and warming
- Aftertaste: Lingering honey sweetness with light fruit and wood finish
- Steeping Endurance: 8–10 infusions with consistent depth and sweetness
Brewing Guidelines
Gong Fu Style
- Teaware: Hongni 红泥 or Zhuni 朱泥 Yixing teapot for warmth, or porcelain gaiwan for clarity
- Ratio: 6–7 g per 100 ml water
- Water: 95–100 °C spring water
- Infusions: Rinse once, then brew 8–10 infusions, gradually increasing steeping time
Western Style
- Teaware: Porcelain or glass teapot
- Ratio: 3–4 g per 250 ml water
- Water: 95 °C
- Steeping: 2–3 minutes for the first infusion. Resteep 2–3 times with slightly longer durations
Why Choose This Tea
This 2021 Autumn Lapsang Souchong from Miaowan Village represents the true heritage of Tongmu black tea. Made from native Cai Cha and grown at 1,200 meters in Wuyishan’s protected reserve, it captures the essence of the mountain’s mist, minerals, and old cultivation traditions. The gentle natural aging and pressing give the tea smooth texture, deep fruit fragrance, and a long, honeyed finish. An elegant and authentic expression of Wuyi craftsmanship.