This red tea is produced in the vicinity of Tongmu village. The village is located in the Wuyishan Nature Reserve, which is recognized as an intangible cultural heritage and inscribed by UNESCO on the World Natural and Cultural Heritage List. Wuyishan is an ideal place to grow tea. The volcanic limestone soil in the mountains of WuYi contains the perfect combination of minerals and the deposits necessary for growing tea bushes, as well as the indispensable sun and rain. But one thing is scientific information about the soil and the environment, another is the almost tangible power of the spirit of the Wuyishan mountains. The excellent and incomparable soil, climate, and energy of the WuYi mountains are reflected in the taste and aroma of rock tea.
Famous for its exceptional rock wulong tea this is the birthplace of Chinese red tea. Hong Cha appeared in Fujian due to the ban on the production of pressed tea. The monks of the Wuyishan, who made the best tea cakes, tried to start the production of loose-leaf tea by analogy with Anhui green tea. However, due to the lack of experience in the production of a new type of tea, the leaves got a red hue during prolonged fermentation and roasting. Later the technology was improved and the production of red tea started.
This tea is made from young spring tea leaves carefully processed into a fragrant and sweet piece of art! Dry tea leaves have a sweet floral, honey, nutty fragrance. After warming up aroma develops into bakery notes with woody and salty caramel nuances. The taste is sweet and tender with honey, floral, and dried fruits. Long-lasting sweet and warm aftertaste. Very aromatic tea with a smooth, creamy texture. The empty cup is full of honey-sweet notes. Complete Umami experience, not many red teas can compete with!