the Slices of Shu seep out a dark

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

The wet leaves reveal notes of milk chocolate

gentle in body yet intriguingly tangy

The mao cha of the second tea was brought to Wuyishan and processed by a local roaster in Wuyi-style

chaozhou flat wire teapot oolong_tieguanyin the Slices of Shu seepLike a birthmark of place, the concentric rings that circulate the pot are features that throwing clay to wheel would allow. Though it is often adorned on Chaozhou teapots, in this example the potter has as if in dignified practise covered the flattened body thoroughly from top to bottom, spreading the lines onto the sides of the spout and the turgid handle to leave them unfinished and uncanny. Perhaps the artist is insinuating something worth