Zheng Shan Xiao Zhong has been one of the noble varieties of the Wuyi region for centuries. In 2005, with the commissioned creation of Jin Jun Mei—a black tea renaissance began. Tongmu is still closed to foreign visitors. The village and its surrounding plateaus boast tremendous natural acidity, clean water and biodiversity. This black tea (called ‘red tea’ in China, after the color of the infusion) is a very tippy style sprouted from the ferruginous soil in the region. The picking window is usually less than a week long and the unique withering process is one of the most arduous of black tea styles.
Region: Tongmu Village, Wuyishan, Fujian, China
Harvest Date: April 22-May 15, 2017
Producer: Caroline Wu
Brewing Recommendations: 5g tea | 12 oz water | 205 degrees | 3 minutes