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which allows the tea to air out more quickly after the wet-piling process (渥堆
producing marked variations in color and texture
this teapot wears a milky ivory glaze that softly pools around its bulbous body
aka Wuyi Rock Tea or
Fujian in 1955
Yu Lan Xiang oolong_taiwan which allows the tea toAs one of only a couple canonical Dancong types to be named after a tree flower, it is perhaps not surprising that Yu Lan Xiang finishes with an aftertaste of freshly snapped branches, complementing and complicating the nose filling aromas of flowers and stone fruit beautifully. A touch of raspberry acidity, meanwhile, makes the astringency addictive, and keeps the nectar sweetness of the infusion from becoming too cloying. Those who find some Dancong
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