Tongmuguan Thé noir sauvage Thé de printemps
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
- Chinois : wǔ yí shān zhèng shān xiǎo zhǒng
- Traduction : Wuyishan Lapsang Souchong
- Genre : Thé noir
- Cultivar : Lapsang souchong
- Origine : Tongmuguan, Wuyishan, Fujian
- Date de récolte : 2022/04/20
- Méthodes de stockage : scellé, empêche l'humidité, sous vide, seul.
- Maître de thé : Chen Jia
- Le thé noir présente un parfum lacté spécial et charmant.
Il y a un léger parfum de fleurs.
Caractéristiques de l'eau et du sol du champ de montagne de Tongmuguan,
Buvez-le, vous transpirerez de la fièvre, du hoquet,
Un arôme un peu plus charmant et spécial.
Tongmuguan Thé noir sauvage Thé de printemps
$27.98
50 grammes
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.