The infusion is best described as a liqueur

and watermelon rind with a hint of spices fills the room as soon as the leaves come into contact with boiling water

the aroma shows asparagus

Using the much-loved Shui Xian cultivar grown on the foggy hills of Pinglin

This ceremonial-grade matcha is made from hand-picked spring leaves and slow stone-ground into an ultra-fine

sandy shore chawan oolong_yancha The infusion is best describedThe glaze unfolds in soft, warm tones of beige and muted earth reminiscent of fine sand under sunlight. Subtle variations and gentle transitions evoke the natural irregularity of a sandy beach, shaped by wind and time. Toward the foot, the surface transitions into darker exposed clay, grounding the piece in its raw material and creating a quiet visual contrast. Inside, the glaze settles into smooth, continuous layers with delicate tonal shifts,