maotouyan rougui oolong_tieguanyin the slow work of fermentation

the slow work of fermentation

you should brew only the precise quantity of tea that you need to serve you and your guests

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

with notes of warm milk and a faint grassy undertone

His works are distinguished by their adherence to traditional forms

maotouyan rougui oolong_tieguanyin the slow work of fermentationSoft 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