maotouyan rougui oolong_tieguanyin and a hearth whose dying

and a hearth whose dying cinders provide a fleeting glow as darkness beckons

the slow work of fermentation

Koshun (香駿) is a cultivar developed in Shizuoka in 1970 by crossing Kurasawa with Kanayamidori

The polished wood is coated with a thick and homogeneous layer

jutting in a fat pout

maotouyan rougui oolong_tieguanyin and a hearth whose dyingSoft and velvety, this is a mild interpretation of the Rougui cultivar in which its characteristic taste of cinnamon bark plays second fiddle to oaky woodiness and subtler aromas. A moderate roasting creates an umami and quite balanced broth, in which slight acidity develops into hints of yellow plum and lemon, and from whose surface wafts the surprising note of jasmine. Matouyan, famed for yan cha in general, boasts a history of Rougui production