Originally developed in Japan in the 1980s

(Best with gongfu brewing) Try to note the longevity of the tea leaves: how many infusions can you get out of the same leaves

we secured a tiny micro-batch for Nannuoshan

Such a curious endeavour will get a few pot-heads thinking

where long-term storage shaped its reputation

sea salt shore chawan oolong_yancha Originally developed in Japan inThe glaze evokes salt crystallized under sunlight a soft off white with fine speckling and delicate variations, reminiscent of natural salt formations. Toward the foot, the surface transitions into exposed clay, grounding the piece in its raw material. Inside, the glaze gathers and breaks irregularly, forming subtle landscapes shaped by the kiln. These variations are unrepeatable, making each bowl unique. The form is compact and slightly rounded,