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.
Under careful airtight conditions, Wuyi teas that are particularly rich and packed with minerality can age into deeper, more complex teas. Li Xiangxi’s personal favorite is to use her old tree Wuyi Gongfu Black, picked from trees approaching one hundred years of age. The Old Tree Wuyi Black gains more foresty notes and deep cooling qualities on the palette that make it thrilling to sip. Li Xiangxi has been aging her Old Tree Wuyi Black tea since 2013, and she kindly shared more than half of what is left of her personal reserve. We have only a few pounds to offer, but we are excited for the chance to share this unique illustration of the benefits of aging Wuyi teas.