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In Wuyi the trend amongst many farmers is to make lighter oxidation and lighter roast yancha that can be sold more quickly
The tea is composed of a blend of wild (non-camellia sinensis var assamica) tree leaves along with a leaves from cultivated ancient trees
It's a small production made by a Wuyi farmer - It’s from the wild growing Qi Zhong varietal and the producer explained to us that he wanted to use yancha production methods to produce a red tea
with minerality and an aftertaste that lingers for hours
The teapots used Hongni clay
115ml Hongni eot In Wuyi the trend amongstThis is a high fired, thin walled hongni pot. The hongni is finely ground and what some people might call "modern zhuni". It's very nicely made. Inside is a multi hole filter. This is part of our "Clearance Teapots" selection
