Starting his journey in Hong Kong in 1982 with just 100 yuan

On top of that

The aroma of the warm

as if a secure cover for the light (of radiant leaves

old-style small Hong Kong tea shop in the historical Sheung Wan district

maotouyan rougui oolong_taiwan Starting his journey in HongSoft and velvety, this is a mild interpretation of the Rougui cultivar in which its characteristic taste of cinnamon bark plays second fiddle to oaky woodiness and subtler aromas. A moderate roasting creates an umami and quite balanced broth, in which slight acidity develops into hints of yellow plum and lemon, and from whose surface wafts the surprising note of jasmine. Matouyan, famed for yan cha in general, boasts a history of Rougui production