From the famous mountain Dong Ding and cooked in the traditional way on charcoal, this tea has a nice mix of dark leaves. Its fragrance is rich and diverse and evokes the typical aromatic complexity of wulong, having notes that span toasted grains to flowers. Its liquor is full and soft, and the fruity finish (plum) is sweet and spicy.
Cup from Mr Lin | Wo Bei
Taiwanese potter Lin Jianhong specializes in the creation of velvety smooth celadon glazes, like the one wrapping this cup.
Mr Lin uses a glaze named Ru Yao, a type of celadon developed during the Qing Dynasty (1644-1912). His pieces are fired in a gas kiln reaching temperatures around 1250° Celsius, giving them this unique look.
Under their thick light blue coat, little spots of “raw” clay make a pleasing contrast to both eyes and fingers.
To learn more about the artist's approach see the article on this Tea Tasters Blog.
Diameter of the opening : 7 cm
Height : 6.5 cm
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