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Produced By Li Xiangxi

Li Xiangxi's family works together in Tongmu applying their incredible skill at roasting to their spring-fed high mountain tea. Their proceeds go to teaching rural tea ceremony.

Tasting Profile

  • SAVORY – cocoa, cane sugar
  • SPICY – tatami wood, cinnamon, ginger
  • FLORAL – honey, vanilla
  • A LITTLE FRUITY – tangerine
Click to watchLi Xiangxi in Wuyi
DATE OF PICKINGSpring 2017
TongmuWuyi, Fujian
ELEVATION600 meters
Xingcun XiaozhongTea Varietal

Li Xiangxi works with her two brothers in the Wuyi Ecological Preserve to harvest this propagated-from-seed Xiaozhong varietal leaf and process it using traditional heap oxidization techniques and curling to bring out the tea’s natural complexity. Grown on a hillside in a ravine that collects a pocket of natural mist all morning, the tea buds slowly, yielding an incredibly sweet brew. The tea picks up mineral texture from the rocky volcanic soil and the natural spring water running through the Li Family’s plot. Deeper complexity comes from the natural genetic variation of allowing their Xiaozhong tea to grow from seed instead of cuttings, creating a rich multi-layered taste experience.

" This year’s Wuyi Gongfu Black brings more textural punch to the table, accenting the smooth sweet dessert qualities we know and love in this tea with a deep rich backbone, a beautiful addition for which we have the perfect spring weather conditions to thank.... "

Steeping Instructions

Western

5 g.6-8
oz.
use 205° watersteep 30 secondsresteep many times
add 15-30 sec. each infusion

Gongfu

5 g.6  oz.use 205° watersteep 6 seconds
add 3 sec. per steeping
enjoy many steepings

Iced/Cold

5 g.12
 oz.
use room temp. waterrefrigerate overnight
(8 to 12 hours)
add ice & enjoy

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