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
Original name: 正山小种
Harvest: April 2025
Origin: Tongmu Village, WuYi Mountain, Nanping City, Fujian, China
Cultivar: Cai Cha (heritage)
Altitude: 800m

Pastry Oven is everything I expect from a great Zhengshan Xiaozhong: comforting chocolate, a freshly baked buttery pastry, and a satisfying finish. From experience, this balance is far from easy to find, even in the WuYi region.

GongFu Infusion:
95°C
5g /100ml
1st infusion: 10sec, subsequent: +5sec/infusion
8 infusions

Tongmu Village, nestled in the heart of the WuYi Mountains of Fujian, is where red (black) tea is believed to have first appeared. In the world of tea, it is one of the most historically rich sites globally. The leaves for our Pastry Oven come from Tongmu and are then processed by a family that has been working with tea in WuYi for generations. Their production manager has 30 years of experience in red (black) teas and rock oolongs. We found them by a happy coincidence: one of the family members contacted us to expand their tea network, without knowing that we were building our own. We tasted their teas, we liked them, and the rest followed naturally.

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