Wuyi Mountain Black Tea

Wuyi Mountain (武夷山) in northern Fujian is one of China's most important tea regions. While it's best known for producing famous rock oolongs (Yancha), it's also the birthplace of the world's very first black tea—Zhengshan Xiaozhong (Lapsang Souchong)—a tradition that dates back more than 400 years.

The same dramatic landscape that produces Wuyi's celebrated oolongs also shapes its black teas. Tea gardens are tucked among towering sandstone cliffs, misty forests, mineral-rich soils, and clean mountain streams. Cool mountain fog, abundant rainfall, and large day-to-night temperature swings slow the growth of the leaves, allowing them to develop exceptional sweetness, aroma, and complexity.

Unlike many black teas that lean heavily toward bold malt and tannins, Wuyi black tea is known for being more aromatic, silky, and refined. After oxidation, the leaves are gently roasted—not to create a roasted flavor like Yancha, but to deepen the tea's natural sweetness while preserving its bright fragrance.

This tea opens with aromas of wildflowers, honey, and cocoa powder. In the cup, you'll find creamy notes of sweet potato, along with a gentle salinity and minerality that give the tea a unique sense of depth. A subtle umami character and toasted rice-like nuttiness linger into the finish, creating a cup that feels both comforting and surprisingly complex. The body is full with virtually no drying tannins, making it an easy black tea to enjoy.

If you usually find black teas too malty or heavy, this is a wonderful alternative. Its balance of floral aromatics, sweetness, minerality, and nutty finish makes it an elegant expression of what Wuyi black tea has to offer.

Gongfu Brewing

• Tea: 4–5g

• Teaware: 90–100ml gaiwan or teapot

• Water: 195°F (91°C)

• Give the leaves a quick rinse before brewing.

• First infusion: 10–15 seconds

• Following infusions: start with 5–6 seconds and add an additonal 1-2 seconds for every subsequent infusion.

Expect around 7 infusions, with each steep revealing a slightly different side of the tea.

Notes: Toasted Rice, Cocoa, Wildflowers, Sweet Potato