Xiao Shennongjia Wild Black Tea · 50g

Xiao Shennongjia lies in the mountain country of Badong, Hubei, where ridges, forested slopes and streams shape the landscape. Local tea stories connect Badong with Shennong, the legendary figure said to have discovered tea. The tea draws on local mountain leaves picked at one bud with three to four leaves and made as a black tea using Junmei craft.

The woods and valleys are part of the story of this Hubei tea. Its mountain origin gives a different context from the better-known Tongmu black teas of Fujian.

The dry leaves are dark, tight and sturdy. The clear orange-gold liquor can show a golden rim in the cup. The original tasting notes evoke damp woodland, pine needles, moss and mountain herbs, with softer floral and fruit notes as the liquor cools.

Taste again after the first sip. A fuller woody note can follow the fresh aroma, and the tea finishes smooth and sweet. Look for the even, bright reddish leaves after the infusion.

Junmei craft follows the leaves from picking and production through processing, quality checks and packing. It explains how tea from a distinct origin fits into the wider Junmei China approach. Look for the origin and product details on your own pack. The standard shown alongside the tea describes the brand’s approach.

Gaiwan: For a gentler cup, try 4 g with water around 90°C. There is usually no need to rinse. Pour out the first three infusions promptly, then use short steeps of about 5–15 seconds and lengthen as the flavour fades.

Mug: Try 2 g with 90°C water for 1–2 minutes. Strain when the flavour is right. Rebrew while the leaves have flavour, giving later rounds a little more time.

Cold brew: Put 2 g in a covered container with cold drinking water. Refrigerate for 2–3 hours, then strain to taste.