brown gaiwan 100ml oolong_dancong The longer oxidation gives the

The longer oxidation gives the tea richness and depth often associated with black tea while retaining the complexity of an oolong

the first tea was roasted twice in the classic Chaozhou-style at a relatively low temperature of 105–110°C for 8 hours each time

Their efforts have played a crucial role in reviving nearly extinct cultivars

With a touch of hot water the aroma expresses a tangy pungency of light fermentation

this brick tea reveals its processing as a heicha in its groundedness and the longevity of its infusions

brown gaiwan 100ml oolong_dancong The longer oxidation gives theA celebration of wabi sabi aesthetics, this rustic gaiwan embodies the beauty of simplicity and imperfection. The raw, earthy exterior showcases an unpolished surface, lending it a sense of authenticity and natural charm. Balanced by the soft beige hue of its glazed interior, it provides a tactile harmony that mirrors its duality: raw and refined. The lid is crowned with a distinctive "stone gate" (, shi men) design, symbolizing durability and