#hongcha
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A Smoke That Needs a Year to Settle
Pine-smoked Lapsang Souchong, special grade, fourteen years into the Jiang family partnership — and a tea that has to sit for a year before the smoke and the leaf actually become one thing.
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The Fork in Lapsang Souchong
Lapsang Souchong splits two ways — smoked and non-smoked. This is the non-smoked side — Xiao Chi Gan, the quieter half of the family, and still Baoputang's best-selling red tea.
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Two Boxes, Twelve Years Apart
A box built from Tongmuguan's own wood, and a box wrapped in poetry — two packaging choices, two years apart, both saying something true about the same twelve-year partnership.
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The Flagship, Eleven Years In
Special-grade Jin Jun Mei, eleven years into the Jiang family partnership — early-spring single buds from forest tea gardens 1,200 to 1,800 meters up, picked before anything else.
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The Saying About a Thousand Cups
"Drink a thousand cups of red tea, and it's still pointless if you haven't tried Xiao Chi Gan." The same saying, the same tea, now in a bag.
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The Smoke That Takes Centuries to Get Right
Pine-smoked Lapsang Souchong is the oldest black tea processing method in the world — and it comes in three grades. This is the top one, now in a bag.
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The Famous One, Now in a Bag
Jin Jun Mei needs 75,000 single buds for half a kilo. Five years into the Jiang family partnership, it got the same whole-leaf tea bag treatment as everything else.
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Why We Stopped Selling Broken Tea
In 2015, Baoputang made a deliberate choice about tea bags: whole leaf only, never dust or fannings — even when that makes the format harder to produce.
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The Red Tea That Came Before the Partnership
Before Baoputang ever met the Jiang family of Tongmuguan, there was already a house red — a Yunnan Dianhong recipe unchanged since 2008.
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The Jiang Family of Tongmuguan
Every red tea Baoputang sources from Wuyishan comes from one family — ten years working with Jiang Yuanfang, one of 24 generations of tea masters at Tongmuguan, where lapsang souchong itself was invented four centuries ago.