Four regions — a black tea tour
This set is a roadmap to China’s black tea geography, drawn from four places: the misty fir forests of Tongmu village for Zhèng Shān Xiǎo Zhǒng, the rocky cliffs of Wuyi for Lapsang, the ancient tea groves near Fengqing for Dianhong, and the Huangshan foothills for Keemun. Each 25g lot was chosen from spring 2025 harvests, selected during side-by-side cupping sessions in Teamotea’s Longhua lab. The set holds to classic, regional profiles rather than novelty — the Keemun must whisper dried rose and cocoa, the Lapsang must carry real pine-smoke without bitterness, the Dianhong must coat the mouth with malt and pepper, and the Zhèng Shān Xiǎo Zhǒng must recall honey and longan with a clean, vanishing smoke. The samples are packed in nitrogen-flushed foil to lock in that freshness. This is a cupping set, meant to teach the tongue how geography becomes taste: Dianhong’s maltiness speaks of Yunnan’s sun, while Keemun’s fragrance recalls early morning in the Huangshan mist — a contrast every black-tea lover should experience.