Origin
China
Asia
Caffeine Level (mg/1g)
Description
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Description
XiaoZhong Black – Historic Wuyi Mountain Black TeaXiaoZhong 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
Why You'll Love ItIts 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.
How to EnjoyXiaoZhong 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. |
See it in action
Watch how it works
A quick look before it’s yours — from the first pour to the last sip.
Play videoKeep your curiosity brewing
more cups to discoverfromPlant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
- BPA- and phthalate-free — no endocrine disruptors in your cup
- Petroleum-free and non-toxic
- Compostable and recyclable
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
- 011 tbsp (3 g)Scoop your leavesAdd tea to a roomy infuser or teapot.
- 0290-96°C (195-205°F)240 mlJust add waterPour water over the leaves at the suggested temperature.
- 033–4 minGive it a momentLet the tea steep, then remove the leaves.
- 04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
- 012 tbsp (6 g)Scoop your leavesUse the amount shown for one glass over ice.
- 0296°C (205°F)240 mlBrew it hotPour hot water over the leaves.
- 034 minSteep, then strainRemove the leaves after brewing.
- 04Pour over iceCool things downPour over a glass full of ice.
- 011 tbsp (3 g)per 240 mlScoop your leavesAdd the tea to a jar or pitcher.
- 02Cold waterAdd cold waterPour cold, filtered water over the leaves and close the lid.
- 038–12 hLet it chillLeave it in the fridge, then strain out the leaves.
- 04Serve chilledPour and enjoyKeeps in the fridge for up to two days.
A little steeping tipUnsmoked Wuyi black with a honey note. Re-steep 2–3 times.
Why cold brewCold water draws out less bitterness, so the tea tastes smooth and naturally sweet.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Think of these as a starting point. Every tea is a little experiment, so adjust the amount, temperature and time to your taste.
Reviews
April 2024