XiaoZhong Black – Historic Wuyi Mountain Black Tea

XiaoZhong Black was first crafted in 1568 at Tongmu Guan in the Wuyi Mountains of Fujian, China — the birthplace of black tea. With more than 400 years of rich heritage, it's a beloved classic that still surprises tea lovers to this day.

The dry leaves are glossy and dark, threaded with beautiful golden buds, and release a longan-like dried-fruit aroma that hints at the rich sweetness to come. Once steeped, the tea brews to a radiant amber-red and naturally provides a thick, heavy sweetness without any bitterness. The flavor is deep and lingering, with notes of longan, wildflowers and a touch of sweet-potato sweetness.

Tasting Notes

Dry leaf: glossy and dark, threaded with golden buds
Aroma: longan-like dried fruit with honeyed sweetness
Liquor: radiant amber-red
Flavor: deep and lingering, with longan, wildflowers and sweet potato
Texture & finish: thick, smooth and soft, with a sweet honeyed core and no bitterness

Why You'll Love It

Its character is exceptional: XiaoZhong Black holds its flavor for more than 12 infusions while staying true to its soft, sweet, honeyed core. That means one small scoop can carry you through an entire afternoon of tea. Crafted using traditional techniques at the birthplace of black tea, it's beginner-friendly, endlessly drinkable and rich with historical charm — all at a price that invites daily enjoyment.

From Tongmu Guan, Wuyi Mountains — the birthplace of black tea
A 400+ year heritage dating back to 1568
Naturally sweet with no bitterness
Holds flavor for 12+ infusions

How to Enjoy

XiaoZhong Black is wonderful both Western-style in a mug and gongfu-style in a gaiwan, where its evolving sweetness truly shines. Enjoy it plain to appreciate its fruity, honeyed depth, or add a splash of milk for a comforting morning cup. It pairs beautifully with pastries, dark chocolate and fruit desserts.

Historic, naturally sweet and wonderfully approachable, XiaoZhong Black is a true classic that belongs in every tea lover's daily rotation.