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.
buttered rye bread, dark chocolate
pine, cardamom, nutmeg
savory - buttered rye bread, dark chocolate
spice - pine, cardamom, nutmeg
fruit - lychee, apricot
DATE OF PICKINGspring 2020
Wuyishan Ecological PreserveWuyishan, Fujian
XINGCUN XIAOZHONGTea Varietal
Xingcun Xiaozhong varietal tea in Wuyishan can produce black and gold buds. While the golden bud expression has been encouraged through cultivation for its stunning color, Li Xiangxi and her family often prefer the depth and complexity of black buds. This tea still uses the same tiny buds and the same meticulous hand-picking as their golden buds Jin Jun Mei, but with a more spiced and savory flavor profile.
'The aroma is creamy, yeasty and buttery like a fresh croissant out of the oven. As the tea infuses we get more fruity pineapple undertones and a vegetal watercress texture. Throughout steeping this tea is packed full of the rocky mineral flavor that we love in Wuyi teas.'
4 g.6 oz.use 208° watersteep 15 secondsresteep many times add 10 sec. each infusion
5 g.5 ozuse 195° watersteep 5 seconds add 3 sec. per steepingenjoy many steepings