DETAILED TASTING NOTES

Scent of dry leaves: chocolate, caramelized milk, golden syrup biscuits
Scent of wet leaves: caramelized sweet potato
Texture: thick, creamy, slightly chalky
Taste: croissant, brown sugar, charcoal toast, camphor
Mouthfeel: soft, juicy in the mouth, slight freshness in the throat
Scent of empty cup: caramel, popcorn
Aftertaste: butter crepe, hazelnut
Body sensation: relaxed, soothed, clear mind

Category: Red (Black) Tea
Native Name: 正山小种
Harvest: 2025 April
Origin: Tongmu village, Wuyi mountains, Nanping municipality, Fujian, China
Cultivar: Caicha (heirloom)
Altitude: 800m

Pastry Oven is everything I want from a top Zhengshan Xiaozhong: comforting chocolate, freshly baked buttery pastry and a satisfying finish. Speaking from experience, this balance is not easy to find, even in the Wuyi region itself.

Gongfu brewing:
95°C
5g /100ml
1st infusion: 10sec, next: +5sec/infusion
8 infusions

Tongmu village, nestled deep in Fujian's Wuyi mountains, is where red (black) tea is said to have first appeared — one of the most historically loaded sites in the tea world. Our Pastry Oven leaves come from Tongmu and are then processed by a family that has been working tea in WuYi for generations, with a production lead who has 30 years of experience in red (black) teas and cliff oolongs. We found them by happy accident: one of the family members reached out to develop their tea network, not knowing we were building ours. We tasted their teas, liked them, and the rest followed naturally.

This tea is an unsmoked version of Zhengshan Xiaozhong (Lapsang Souchong).