Taiwan: Vintage Red Water Hong Shui 1984This traditional high mountain oolong from Taiwan is crafted using a slow, high oxidation charcoal roasting method known as Hong Shui. The process can take three to four days and often includes re roasting every few years, allowing the flavors to develop fully while the smoky aroma gradually fades. The extensive oxidation creates silky, caramel like tannins. It eliminates any vegetal bitterness or astringency, producing an aromatic and soothing tea

Wash with hot water only and wipe dry immediately

deep floral orchid aftertaste

and pitchers are small with exacting measurements

We do not accept returns based on wrong sizing or color variations

led by Tayama Takahiro

Delicate herbal

This exquisitely crafted incense holder

and Kohiki

whimsical characters

salted plum

Diameter x Height

packaged in a single comprehensive box