pinglin shui xian oolong_rare ” but rarely is umami

” but rarely is umami as precisely defined as in this Gyokuro

looks as if our iconic Original Teapot was pressed together with the flat of the hand before firing

The porous surface of the clay enhances the tea experience

creating an exterior texture and lustre not unlike that of citrus skin

the tea coats the mouth in a tender astringency reminiscent of new potatoes

pinglin shui xian oolong_rare ” but rarely is umamiOne might think that after more than 1000 years of tea culture, there are no surprises left to discover. But some tea masters continue to explore, experiment, and innovateand Liao Wei Chun is definitely one of them. Using the much loved Shui Xian cultivar grown on the foggy hills of Pinglin, he has created his own take on a classic Wuyi rock tea. After tasting this experimental lot, we secured a tiny micro batch for Nannuoshan. Quantities are