Taiwan: Aged Green Heart Qing Xin 2007This traditionally crafted high mountain oolong undergoes a moderate oxidation and is slowly roasted over charcoal. The meticulous processing, which can span 2 to 3 days, allows the tea to mature, mellowing the charcoal notes. The elevated oxidation eliminates any vegetal bitterness or astringency, resulting in a richly aromatic and soothing brew. Ideal for extended infusions in metal teapots, it reveals complex, subtle flavors. Few producers still

It is cherished for its subtlety and complexity

Low-temperature baking brings out the special milky

especially Sue ware from the Sanage region

various factors distinguish gaiwans from one another

where broad-leaf types are more prevalent

and slightly sweet profile softens the chrysanthemum's bitterness

After considering the quality of the material

His style is notably more detailed compared to Nakagawa’s bold aesthetic

adding to the distinctive and luxurious appeal

"Bochugama

Made with the highest grade materials tested for heavy metals and strictly conforms to all food-safe use standards

but delicate and sublime