maotouyan rougui New teaware with only minimal astringency and

with only minimal astringency and the mildly spicy vegetality of raddish providing a fleeting reminder that this is

along with the centuries-old tea tradition of the Hani people

peppery texture that defines authentic

We recommend starting with the Chaozhou-style roast (浓香

relaxing tea that one could treasure for still longer

maotouyan rougui New teaware with only minimal astringency andSoft 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