brown gaiwan 100ml oolong_dancong the first tea was roasted

the first tea was roasted twice in the classic Chaozhou-style at a relatively low temperature of 105–110°C for 8 hours each time

The result is an engaging interplay: warm

A high-end reference point

This procedure guarantees best results

The longer oxidation gives the tea richness and depth often associated with black tea while retaining the complexity of an oolong

brown gaiwan 100ml oolong_dancong the first tea was roastedA celebration of wabi sabi aesthetics, this rustic gaiwan embodies the beauty of simplicity and imperfection. The raw, earthy exterior showcases an unpolished surface, lending it a sense of authenticity and natural charm. Balanced by the soft beige hue of its glazed interior, it provides a tactile harmony that mirrors its duality: raw and refined. The lid is crowned with a distinctive "stone gate" (, shi men) design, symbolizing durability and