and watermelon rind with a hint of spices fills the room as soon as the leaves come into contact with boiling water

steeped over a long afternoon or sipped as dusk falls

but rather very clement tea into waiting cup

with a quiet elegance that is somewhat reminiscent of Bai Hao Yin Zhen

da wu ye roasting set oolong_yancha and watermelon rind with aThis tasting set offers you a rare opportunity to compare the effects of different roasting styles on the same tea materialin this case, a well known Fenghuang Dancong, Ya Shi Xiang. With no differences in harvest time or producer, the first tea was roasted twice in the classic Chaozhou style at a relatively low temperature of 105110C for 8 hours each time. The mao cha of the second tea was brought to Wuyishan and processed by a local roaster in Wuyi