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Tongmuguan Hongcha is a traditional unsmoked black tea from the Tongmu Guan area of Wuyishan in Fujian, pressed into a 100 g tea brick.
The taste is deep and naturally sweet, with a rich yet clean character. Because the leaves are not smoke-dried, the profile focuses on the natural depth of the tea and the warmth developed through slow baking rather than on smoky aromas.
Tongmu Guan is a remote mountain village in the Wuyishan area of Fujian Province, China. It is regarded as the birthplace of hongcha — the fully oxidised tea category known as black tea in Europe. The first teas of this kind were produced here centuries ago before the style spread through China and beyond.
The leaves were processed according to the traditional local method: withered, rolled and slowly baked. The finished tea was pressed into a brick and packed in November 2025.
Western brewing: Use 5 g per 250 ml of water at 90–95 °C. Steep for 2–3 min. Increase the brewing time for the next infusion.
Gongfu brewing: Use 5–6 g per 100 ml of water at 95 °C. Rinse briefly, then begin with a 15 sec infusion. Add 5–10 sec to each subsequent infusion.
Choose Tongmuguan Hongcha if you want to explore traditional black tea from its historical place of origin without the smoky character associated with some teas from this region. Its slow-baked style emphasises natural sweetness, depth and the character of the local tea material.
