| Leaf and processing | Shoots with leaves are used; the picking standard varies by product. Withering, rolling and oxidation are followed by drying. Pine smoke is part of the smoked version’s processing. Unsmoked souchong is also sold outside China. | Buds are withered, rolled, oxidised and dried without the characteristic smoking stage of smoked souchong. Being made from buds does not make this a lightly oxidised tea. |
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| Aroma and flavour | Smoked versions can suggest pine smoke, dried fruit and resin. Intensity varies, and the smoke does not necessarily disappear after the first few infusions. Unsmoked versions may offer floral, fruity and honey notes. | Often floral and honeyed, with fruity notes. Its flavour can overlap with unsmoked souchong. “Golden” in the name does not mean every bud should be bright yellow. |
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| Brewing | Start with 3–4 g per 120 ml at 90–95 °C for 10–15 seconds. For a mug: 2–3 g per 250 ml at the same temperature for about 2 minutes, then remove the leaves. Adjust leaf and time to taste. | The same recipes are a useful starting point. If the cup is weak, try hotter water or a slightly longer steep. Both teas contain caffeine. |
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| Buying and storage | Ask whether it is smoked, how it was processed and where it comes from. Smokiness does not prove Tongmu origin. Keep smoked tea tightly sealed and separate from other teas so they do not absorb its aroma. | Ask for origin, producer and harvest year. Tongmu bud tea can be expensive, but neither a high price nor golden down establishes authenticity. A small sample is more useful than buying a large gift box without tasting. |
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