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

yet only two students have the privilege of teaching alongside him

The infusion is best described as a liqueur

The producer is fully dedicated to the Qing Xin cultivar

calligraphy gaiwan with_certificate the first tea was roastedAt first glance, this gaiwan appears almost unassumingmodest in color, subtle in shape. But give it a second look, and youll notice the quiet depth it carries. The light glaze softens the raw clay just enough to preserve its rural charm, allowing the vessel to breathe with every use. Not too polished, not too preciousjust grounded, honest, and beautifully tactile. The handpainted brushstrokes swirl across the surface like the gentle lines of Japanese