About Natural Peachy Flavour Wild Souchong (Xiaozhong)

This tea comes from wild century-old group-variety trees growing at 1200–1500 m in the high mountains of Wuyi, Fujian. The cool misty climate and granite-rich soil give it natural minerality and a smooth, full texture. Surrounded by mountain peach trees and forest flowers, the leaves develop a soft, natural peach-floral aroma.
Following the lineage of Zhengshan Xiaozhong but crafted with finer techniques—gentle withering, slow fermentation and light pine-charcoal baking—this wild version combines high-mountain ecology with meticulous processing. Oolong-style shaking lifts the fragrance, low-temperature fermentation preserves the sweet fruit notes, and charcoal baking refines the finish. The liquor is amber gold, with a gentle lingering peach aroma and a clean, sweet aftertaste.

Appearance & Taste

Natural Peachy Flavour Wild Souchong (Xiaozhong)

The dry leaves are tight and dark brown with faint golden buds. The infusion is amber-gold, opening with fresh ripe-peach aroma, followed by mountain-floral honey and a soft woody-mossy hint. The taste is juicy and sweet like peach nectar, smooth and lasting, with a “peach jelly” fragrance lingering in the empty cup.

Taste: Earthy, Floral, Fruity, Honey, Lily, Longan, Peach, Sweet, Woody

Brewing Guide

Tea Cup

3 g

95°C (125ml)

2 mins

Enjoy!

Glass

6 g

95°C (250ml)

2 mins

Enjoy!

Teapot

12 g

95°C (500ml)

2 mins

Enjoy!

Kongfu Style

Use 4–6 g of tea in a 120 ml gaiwan. Rinse with 95°C water, then steep the first infusion for about 10 seconds. From the second infusion onward, increase each brew by about 5 seconds, adjusting to taste. This tea can be brewed 12 or more infusions, with the aroma unfolding in layers.

Origin

Grown in the core high-mountain zone of Wuyi (1200–1500 m), where steep terrain, constant mist and mineral-rich granite soil create the classic “rock-rhyme” depth. Wild or semi-wild old trees grow scattered in the forest, coexisting with peach and wildflower species. Slow growth in cool, humid winds allows the leaves to accumulate rich aromatic precursors that later develop into a natural peachy sweetness.

Origin: Fujian

Picking & Production

Harvested around April, using one bud with three to four leaves. Fresh leaves are sun-withered, then slowly withered indoors to form aroma precursors. Rolling is gentle and slow, tightening the strips without breaking them. Fermentation proceeds naturally for three to five hours, developing soft honey-fruit sweetness. Finally, low-temperature drying and multiple rounds of light charcoal baking stabilise the aroma.

The finished tea is dark and tightly rolled, with a bright orange-red liquor and a pure, elegant peach-floral fragrance.