2005 Anxi Dong Ding charcoal roast green_japan and even as a vessel

and even as a vessel to brew green teas with the aid of a strainer

at a higher temperature of 120–130°C for 12 hours each

depending on the amount of wood ash present

golden husk

while the flared rim ensures easy pouring

2005 Anxi Dong Ding charcoal roast green_japan and even as a vesselOur friend Master Chen Taiwanese by origin but long settled in Anxi is always seeking new ways to harmonize tradition with innovation, weaving together different tea cultures with curiosity and skill. This time, his exploration led to a uniquely crafted Dong Ding: made from Anxi leaves and charcoal roasted using the classic "tan bei" technique. The result is a tea that is shamelessly scrumptious. The moment the leaves meet a preheated brewing vessel,