Wild Lao Cong Black Tea – 100g First Spring Harvest from Tongmu Guan, Ancient Wuyi Trees, Crafted Using Traditional Lapsang Souchong Technique

This tea is best suited for intermediate tea drinkers—those who have explored a variety of teas and enjoy identifying subtle nuances in aroma and character. As its production is quite limited, we gently recommend that beginners consider starting with other selections first, allowing this rare tea to be enjoyed by those seeking deeper, more complex profiles. Of course, if you're curious and ready to explore, you're more than welcome.

Grown deep within the misty forests of Tongmu Guan, at altitudes above 1200 meters, this Wild Lao Cong Black Tea is produced using the traditional processing technique of Lapsang Souchong—the world’s original black tea. The leaves are plucked from semi-wild tea trees over 400 years old, rooted in moss-covered soil and bathed in mountain light.

These ancient tea trees yield a flavor unlike any other. Over the years, connoisseurs have come to prize the elusive character of "cong wei"—a flavor not easily defined, but deeply felt. It is the scent of aged wood, damp moss, and clean forest air.

Rather than bursting on the palate, this taste drifts gently through the tea liquor, lingers on the lid, and rises softly through the nose and throat. It’s subtle, grounding, and earthy, like sipping time itself.
To drink Lao Cong is to steep in the dignity of old trees and the breath of untouched nature.

The dry leaves are thick, twisted, and dark with a glossy sheen, carrying a restrained aroma of herbs, pine bark, and faint resin. When brewed, the liquor glows amber, smooth and full in texture. Hints of orchid, soft wood, and wildgrass weave into each infusion.

The infused leaves slowly unfurl—large and delicate, rich with forest scent. This tea endures multiple steepings, remaining stable and mellow, each cup a deeper meditation into its origin.

Product Details

Origin: Tongmu Guan, Wuyishan, Fujian, China

Tea Type: Wild Lao Cong Black Tea

Harvest: Early Spring

Tree Age: Estimated 400 years (semi-wild ancient tea trees)

Craftsmanship: Traditional Lapsang Souchong processing method (non-smoked)

Dry Leaf: Dark, thick, twisted strands with a subtle woody-mossy fragrance

Liquor Color: Clear, glowing amber

Flavor Profile: Aged wood, moss, orchid, forest earthiness

Mouthfeel: Smooth, mellow, clean finish; persistent and grounding

Tea Base (Infused Leaf): Large, thin, soft leaves with a natural scent of bark and moss

Infusion Strength: Durable across multiple steeps

Net Weight: 100g ±2%

Brewing Tips:

Amount: 5–6g per session

Water Temp: 90°C

Water: Spring or mineral water recommended

Teaware: Gaiwan or Yixing clay teapot

Storage: Keep sealed in a cool, dry, dark environment away from odors and moisture; suitable for aging