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Tong Mu Guan has become a legendary place.
In fact, the famous black tea plantation has become a restricted area since it was regarded as a nation-wide key natural reserve, that is to say, here is not for tourists.
You have to get introduction and guarantee from local acquaintances, or successfully handled the provincial approval before entering the zone. And in Tong Mu Guan, visitors’ behaviors are limited: every tree and bush here is protected against the depredation of people. Once a violation is made, one will be punished by civil sanction. And he will be prosecuted for criminal responsibility if the circumstances are serious.
All the above preconditions are Chinese. That is to say, foreigners are not allowed to enter here without special permission.
It is said that the air here is sweet. This benefits from the consensus of the local people and those who have the privilege of entering the nature reserve.
This national nature reserve is the largest and most comprehensive forest ecosystem in the southeast subcontinent of China with an average altitude of 1000 meters. The forest coverage rate is 96.3%. And it’s the source of the mainstream in the upper reaches of Minjiang River(the largest single river flowing into the East China Sea).
As the only core producing area of Lapsang Souchong, the black tea produced here is deemed to the authentic one. And tea trees grow outside Tong Mu Guan are not raw material of Lapsang Souchong wild tea of black tea. Its variety includes wild black tea, Jin Jun Mei, Xiao Chi Gan and Lao Cong black tea.
Wild tea trees grow in the high mountains with thick forests. Along with changes of season, decomposed leaves become good fertilizer of the tea trees. Because it’s a high mountain area of wild tea, tea farmers usually have to climb mountains for more than 3 hours in order to pick tea leaves. They often climb trees due to there are many tall tea trees which have grown for hundreds of years.
To let tea trees fully absorb the aroma of the surrounding bamboo forest, tea farmers only pluck the wild tea leaves when they grow to palm size. In this way, the tea infusion has both delicate fragrance and woody flavor. While the loose tea is of less water content at that time, so it’s only tasty when you brew it only twice.
Wild tea is usually plucked once a year, since there is no care in the wild, a few trace of insects can be seen on the tea leaves. Local tea farmers use the traditional method for weeds control- manual tending. Thus, you know, Lapsang Souchong is truly organic tea. The Value of Lapsang Souchong