And did we mention the rare Jiangponi clay which provides not only this specific speckled look (and feel) but also a unique influence on the taste

This impressive vessel in the houhin form—spouted

or mineral notes

a strong and full-bodied fragrance fills the room and accompanies the entire drinking experience from start to finish

The clear lines of its striking

tieluohan 2015 oolong_yancha And did we mention theWhile generally good practice to leave strongly roasted yan cha to 'rest' for a few years to mellow out, longer ageing can bring out something else. This Tieluohan was only roasted once at the time of production rather than being 'refreshed' in the interim, and the resulting taste emphasizes that ageing: a very grounded infusion expresses barny aromas and the depth of liqueur, yet remains lightly acidic and sweet with its characteristic note of pear.