The aroma of the warm

Starting his journey in Hong Kong in 1982 with just 100 yuan

narrow fragrance cup that captures and concentrates the tea's scent

We first met him in 2019 at his studio

The tray additionally comes with a pair of tongs and an absorbent gongfu cha towel to allow rinsing of teacups and complete water management

maotouyan rougui oolong_taiwan The aroma of the warmSoft 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