[Core Flavor]
Appearance: Tightly knotted, jet black and oily
Tea color: rich reddish-brown, with a deep red tinge within the amber.
Aroma: Woody scent of old bush + Dried Longan + The charm of the mountains and fields unfolds in three layers.
Taste: Rich and full-bodied, with a complex aroma that permeates the tongue and a long-lasting aftertaste.
Why is it called "Pine Breeze"?
"Songfeng" does not mean pine wood smoking or roasting—but rather it takes the poetic meaning of "the aroma of old bushes and ancient trees is like the sound of pine wind passing by": the woody fragrance of century-old tea trees smells like the wind blowing through an ancient pine forest, deep, lingering, and full of the spirit of tea.
Tongmu Pass and Mali – Core Production Area of the World's Origin of Black Tea
Tongmu Pass, the highest village in the core protected area of Wuyishan National Park (1400-1600 meters above sea level). rice).
1568 Lapsang Souchong was born here in 1662. In 1868, Wuyi black tea was brought to the British court as part of Princess Catherine of Portugal's dowry, establishing its aristocratic status in Europe. It is the only originating region of the world's four major black tea varieties.
The largest area of primary forest at the same latitude on Earth – 96% Vegetation cover · 400 Annual ecological farming (tea trees coexisting with bamboo forests, pine forests, and broad-leaved forests in a wild environment).
"Only tea mountains, no tea gardens"—century-old rare varieties grow naturally, without chemical fertilizers, pesticides, or pollution. Ma Li Cun You 31 tree 300 Ancient tea bushes over 100 years old.
Ma Su Lao Cong Black Tea uniquely combines the characteristics of "clump, honey, and mountain flavors". + "The cool feeling of high mountains" is a flavor secret that cannot be replicated by any other mountain area.
[Inheritor] · Zhang Biqing]
Hidden Mountain Tea Master, Senior Engineer
Representative inheritor of the traditional production techniques of national intangible cultural heritage (Zhengshan Xiaozhong)
Ma Su Tea Making: Sixth Generation Inheritance, Six Generations of Ancient Craftsmanship, Striving for Excellence
[Brewing Guide]
Hot water (main recommendation):
Gaiwan / Zisha teapot + 5g Pine Breeze + 100ml Boiling water (95-100℃)
The first three infusions 10-20 Instantly brews soup, with each subsequent infusion increasing in volume. 5-10 Second
Can be brewed continuously 8-10 Second-rate
Old Bush Tea (Songfeng's Exclusive):
Zisha teapot +5g Pine Breeze + 500ml water · Simmer over low heat 2-3 minute · stew 3-5 Soup ready in minutes
It can be cooked with dried tangerine peel, longan, and red dates, creating a richer flavor by combining the aromas of herbs and fruits.
English Old Bush Milk Tea:
Pine Breeze 5g + Whole milk 200ml + brown sugar 2 Spoon
Old bush woody fragrance × Dried Longan × Milky aroma = Triple Richness
Official Seller
