Located in the Tongmu Nature Reserve on the high mountains of Wuyi Mountain, at an altitude of around 1280 meters, this wild tea garden enjoys a unique environment. The area of Tongmu Pass spans approximately 560 square kilometers, encompassing pristine highlands with an average altitude of 1200 meters. With 120 foggy days per year and high humidity, it benefits from a naturally moist atmosphere. The average annual temperature ranges from 11 to 18 degrees Celsius. The region receives an average annual precipitation of around 20,000 millimeters, and the soil pH level ranges from 4.5 to 5, indicating an acidic nature. The soil depth varies from 30 to 90 centimeters, characterized by loose texture and excellent drainage.
Following the joyous and rushing streams along the mountains, tea trees hide deep within the vast wilderness, intermingling with wild grasses and trees. The complex terrain makes harvesting a challenging task. The tea picker smiles and says, "We go up the mountain at dawn and descend at dusk. It's hard work, but the unique microclimate of the Tongmu region brings us great joy. The dense forest coverage provides abundant oxygen supply, and the convergence of the tea season with the rainy season results in high humidity and perfect temperatures. With these conditions, Tongmu small leaf tea can undergo natural fermentation. After rolling and shaping, it is packed into bamboo baskets. The tea leaves are moistened with spring water and covered with white cotton cloth. Nestled in the bamboo baskets, the tea embraces its wild nature, born in the embrace of the mountains."
Dry Leaves: The tea leaves are tightly twisted and robust, with a lustrous dark color.
Aroma: The tea exudes a delightful combination of wildflower fragrance, green fruit notes, the aroma of bamboo leaves, and a hint of moss.
Tea Color: The liquor has a bright orange-yellow hue, with a distinct golden ring.
Taste: The flavor unfolds with a refreshing touch of mint, followed by a rich and sweet taste.
Brewed Tea Leaves: The tea leaves are complete, plump, and possess a resilient texture.
Top notes: Aromatic bouquet of summer jungle, wildflower fragrance, and fresh green fruit notes, with a smooth and sweet undertone.
Mid notes: Essence of moss in the creek, hints of mint, roots of fragrant herbs, offering a delicate and velvety texture.
Base notes: Essence of ancient trees in deep mountains, reminiscent of bamboo leaf-wrapped delicacies, subtle notes of corn juice, and a gentle, lingering sweetness.
suggested teaware: teapot / gaiwan,
method: 5g tea in 120ml/100°C water (could be brewed for up to 15 times)
first warm up the teaware
the 1st-3rd time: immediately
13-15: 1.5min, +20s
The production process of Oolong tea is usually considered the most complicated among all tea types. After harvest, the tea is withered in the sun to start oxidation. The next step in the process involves ‘bruising’, a process that is aimed at the further reduction of its moisture and grassiness. Once this process is finished, the tea farmers shake the leaves in a rattan basket and pressure the leaves with their hands to spread out and accelerate the oxidation. After this shaking step, tea leaves show green in the centre and red at the edge. At the penultimate stage, the Oolong tea is heated to reduce the enzymes in the leaves and to stop the oxidation. Finally, the leaves are rolled into a desired shape and baked slowly into finished tea.