115ml Hongni eot but the processing is done

but the processing is done at winter time when the bamboo is fresh and we kept forgetting at the right time

with minerality and an aftertaste that lingers for hours

It's a small production made by a Wuyi farmer - It’s from the wild growing Qi Zhong varietal and the producer explained to us that he wanted to use yancha production methods to produce a red tea

In Wuyi the trend amongst many farmers is to make lighter oxidation and lighter roast yancha that can be sold more quickly

115ml Hongni eot but the processing is doneThis is a high fired, thin walled hongni pot. The hongni is finely ground and what some people might call "modern zhuni". It's very nicely made. Inside is a multi hole filter. This is part of our "Clearance Teapots" selection