Qi Lan Jin Jun MeiInitially innocuous, this Jin Jun Mei convinces with a slowly building yet delicate florality, presumably thanks to the very floral cultivar most often used for yan cha from the region. Here, it lends a mild infusion bearing notes of orange peel and orchid to what is still unmistakably a black tea, with an addictive pinch of bitterness that yields to its aromas in the aftertaste. Luckily, it shares the tendency of Jin Jun Mei to produce many

the tea shows its depth

ju dui fa jiao)

almost volcanic landscape

one can expect anything but the mundane: this one has been characterized by the producer as a honey flavor

The leaves were collected from middle-aged dashu of Banpen

The yellowish duanni (缎泥) ore is the lightest of typical Yixing ores

Their beautifully crafted pieces are designed to enhance the tea experience with simplicity

this Rougui will hit the spot for those with a craving for that high fire

" is a common moniker for roasted teas from alpine regions

more properly

Its thin walls dissipate heat quickly

This cup is a study in restraint and intention—an ideal companion for slow