steeped over a long afternoon or sipped as dusk falls

This tea is one of those rare cases where judging a book by its cover is actually justified

and watermelon rind with a hint of spices fills the room as soon as the leaves come into contact with boiling water

allowing the vessel to breathe with every use

but offers a rich surrounds as well

da wu ye roasting set oolong_yancha steeped over a long afternoonThis tasting set offers you a rare opportunity to compare the effects of different roasting styles on the same tea materialin this case, a well known Fenghuang Dancong, Ya Shi Xiang. With no differences in harvest time or producer, the first tea was roasted twice in the classic Chaozhou style at a relatively low temperature of 105110C for 8 hours each time. The mao cha of the second tea was brought to Wuyishan and processed by a local roaster in Wuyi