Tongmuguan Wild Black Tea Spring Tea
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
Frequently Bought Together
Description
- Chinese: wǔ yí shān zhèng shān xiǎo zhǒng
- Translation: Wuyishan Lapsang Souchong
- Type: Black Tea
- Cultivar: Lapsang souchong
- Origin: Tongmuguan, Wuyishan, Fujian
- Harvest Date: 2026/04/28
- Storage Methods: Sealed, Prevent moisture, Vacuum, Alone
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Some teas are grown. This one was found.
High up in the Tongmuguan Nature Reserve—the birthplace of the world’s first black tea—there are no tidy tea gardens. No neat rows. No pruning schedules. Instead, century-old wild tea bushes scatter themselves through the primordial forest like secrets waiting to be discovered. At 1,300 to 1,500 metres above sea level, these ancient trees push up through ferns, wild grasses, and bamboo groves. They compete for light, fight for nutrients, and take over a hundred years to become something truly unforgettable.
This is the 2026 Mali Old Bush wild black tea. And it does not taste like anything you’ve bought in a tin.
- Tongmuguan is not only the birthplace of black tea in the world, but also the "key to the species gene bank" that breeds 200-year-old wild ancient tea trees. On the top of the mist-shrouded mountains, tea trees grow symbiotically with towering vegetation, and the brothel smoking process gives it a unique pine smoke aroma. The tea soup is golden and red, smooth like jade, and the fragrance of the rice dumplings is wrapped in the freshness of wild flowers, and the aftertaste is as sweet as honey. Every sip is a dialogue with the mountains.
- Tea trees grow in an orderly manner in the mountains and forests. They are intertwined with towering trees and dense grasses, and their root systems are complex, just like a seamless picture. These wild old fir black teas come from the famous Wuyi Mountain Masu, growing at an altitude of 1,400 meters. They are made from ancient tea trees about 200 years old, picked only once a year, with exquisite craftsmanship and high quality.
- The ancient tea trees of wild tea grow freely on the thousand-meter-high mountains, exuding a unique temperament like a villager or a wild woodcutter. This Floral Fruit Aroma Zheng Shan Xiao Zhong has different fresh leaves, slender stems, plump leaves, and stems, showing the charm of the mountains. The dry tea has a rough appearance, and the leaf stems are round and slender. Although it is not ostentatious, it reveals the domineering nature of the mountains.
- Tongmuguan Wild Black Tea presents a special and charming milky fragrance.
There is a faint scent of flowers.
Tongmuguan mountain field water and soil characteristics,
Drink it, will be sweating fever, hiccups,
A little more charming and special aroma. - This is not a breakfast tea. This is not a teabag. This is wild, handcrafted, single-origin black tea from a forest that’s been protected for generations. If you’ve only ever drunk smoky Lapsang Souchong (the “campfire tea”), you owe it to yourself to try the unsmoked original. This is what Zheng Shan Xiao Zhong tasted like before pine smoke became a shortcut.
Tongmuguan Wild Black Tea Spring Tea
$27.98
50 g
Frequently Asked Questions
Why does my Lapsang Souchong taste like a barbecue pit? This is undrinkable.
You bought the smoked version. Many Western sellers only stock the pine-smoked style, which overwhelms everything. Our tea is unsmoked – the original Zheng Shan Xiao Zhong. What you’re tasting is actual mountain tea: honey, dried longan, bamboo leaf, and wildflowers. No campfire. No bacon flavour. If you’ve been avoiding “Lapsang” because of the smoke, try this. It’s a completely different tea.
I brewed it for 3-4 minutes Western style and it tasted like thin, bitter water. Waste of money.
We feel your frustration – and we see this complaint everywhere. Here’s the honest truth: this tea is not designed for Western long-steep brewing. It’s a gongfu tea. Use more leaf (6-7g per 100ml), less time (5-8 seconds first steep). If you try to brew it like English Breakfast, you will be disappointed. Brew it the way it was made to be brewed, and it will reward you with 8-12 steeps of pure sweetness. Try it once. If you still hate it, message us for a refund.
I followed the instructions but it’s still astringent. What am I doing wrong?
Astringency in black tea usually comes from two things: water too hot, or steeping too long.
Are you using a kettle that keeps boiling? Let it rest 10 seconds off the boil.
Are you pouring directly onto the leaves aggressively? Pour gently along the cup wall.
Are your steeps actually 5-8 seconds, or closer to 15? Use a timer.
One more possibility: some people are unusually sensitive to tannins. If that’s you, try reducing leaf to 5g per 100ml and steeping for only 3 seconds. This tea is low in astringency among black teas, but it’s not zero.
I see broken leaf pieces at the bottom of the pouch. Is this low-grade tea?
Some breakage during international shipping is almost unavoidable – even with whole-leaf tea. What matters is what percentage is broken. Our tea is >95% whole leaf. The fine dust at the bottom? That’s from the natural friction inside the pouch. If you’re seeing mostly broken leaves and dust, take a photo and send it to us. That’s not our standard, and we’ll replace it. But a few small fragments are normal and don’t affect the taste.
Can I cold brew this?
Yes – and surprisingly well. Use 5g leaf per 500ml of cold spring water. Refrigerate for 8-10 hours. The result is a clean, sweet, almost floral iced tea with zero bitterness. No sugar needed. It won’t have the gelatinous texture of a hot gongfu brew, but the bamboo and honey notes come through beautifully.