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.
The unique flavors of Old Tree Wuyi Gongfu Black comes in part from mosses and competing vegetation that grow naturally on and around the old and untended wild bushes in Tongmu. That mossy, woody complexity is something younger cultivated bushes can’t quite capture. This tea is wild-picked from tea growing untended in Longchuan Gorge above the Li Family's workshop, including bushes around 80-100 years old. This tea allows us to study terroir and better understand what makes Wuyi so special.
Li Xiangxi prepares to brew her family's tea
a tiny packet of Old Tree Wuyi Gongfu Black Tea
Li Xiangxi brews Old Tree Wuyi Gongfu Black Tea
Wild orange trees grow alongside bamboo and tea plants at the Tongmu workshop
Bamboo aqueducts carry spring water down the mountain to tea plants and to the Li Family's workshop in Tongmu.
wild bamboo and tea plants above the workshop in Tongmu
Digging for bamboo in Tongmu helps make room for the wild tea plants
Wild tea plants grow straight out of the rock in the mountains above the workshop in Tongmu