2023 Wuyi Gongfu Black
2023 Wuyi Gongfu Black
Crafted By the Li Family
- DATE OF PICKINGSpring 2023
- Wuyishan Ecological PreserveWuyishan, Fujian
- ELEVATION600 meters
- Xingcun XiaozhongTea Varietal
Li Xiangxi works with her brother and cousins 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.
- truesavory70maple syrup, brown sugartruefruit60elderberrytruefloral65rose, vanillatruespice70cinnamon, nutmegfalsevegetal30bamboo, burdocktruebuddy, juicy, yun
- savory - maple syrup, brown sugar
- fruit - elderberry
- floral - rose, vanilla
- spice - cinnamon, nutmeg
- texture - buddy, juicy, yun
Li Xiangxi also recommends:
- 2023 Jin Jun MeiJin Jun Mei Wuyi black tea is one of the most labor intensive and demanding teas to produce. Fine Jin Jun Mei is made exclusively from tiny spring buds, and requires thousands and thousands of hand-picked golden buds to make a single pound of finished tea. The result is a downy tea with a thick full texture, and a beautiful elegance. Li Xiangxi's spring-fed tea grows out of rocky, sandy soil, yielding a rich mineral flavor true to Wuyishan's unique terroir.
- 2023 Bai Rui Xiang Wuyi Black TeaBai Rui Xiang varietal is named after the Winter Daphne, a heady aromatic flower native to China. Traditionally finished as an oolong, this tea always has a rich nuanced undercurrent of incense spice and cooling tingling minerality. This season, the Li Family saved a small portion of this reserve harvest Bai Rui Xiang to finish as a black tea using old-school sun-oxidation in bamboo baskets at the family workshop in Tongmu. The result is an incredibly complex black tea where the intense florals of the oolong finish take a back seat to the cooling tingling textural excitement this tea has to offer, along for a rich spiced brew full of Wuyi’s famous minerality.
- Hua Xiang Zheng Shan Xiao ZhongWhile Zheng Shan Xiao Zhong is usually smoked, the same leaf material and finishing technique can be used without the final smoking step. Hua Xiang means floral fragrance, referring to the natural but subtle floral notes in Xingcun Xiaozhong varietal that are brought out through the Li Family’s expert hand-processing. When smaller leaf material mixed with delicate buds is used, rich vanilla undertones can develop, accenting the savory nutty flavors. The main difference between this tea and a classic Wuyi Gongfu Black is that Zheng Shan Xiao Zhong is not necessarily curled and twisted as thoroughly, giving it a more open structure suitable for incorporating that smaller bud and leaf mixture that wouldn’t work in the tight twists of Wuyi Gongfu Black, but both are very traditional calls back to the very earliest black teas in the world.
- 56-820530 seconds15-30562056 seconds3512room temp8 hours
oz.use 205° watersteep 30 secondsresteep many times
add 15-30 sec. each infusion
Gongfu5 g.6 ozuse 205° watersteep 6 seconds
add 3 sec. per steepingenjoy many steepings
oz.use room temp. waterrefrigerate overnight
8 hoursadd ice & enjoy