Pinglin Shui XianOne might think that after more than 1000 years of tea culture, there are no surprises left to discover. But some tea masters continue to explore, experiment, and innovateand Liao Wei Chun is definitely one of them. Using the much loved Shui Xian cultivar grown on the foggy hills of Pinglin, he has created his own take on a classic Wuyi rock tea. After tasting this experimental lot, we secured a tiny micro batch for Nannuoshan. Quantities are

on the contrary

where flame

After infusing

If you prefer a more composed but equally impressive presentation

and tapering walls render them surprisingly light in the hand

This design features a wide

This tea will ground you in the here and now

This shape isn't just elegant—it’s functional

long-term storage

For comparison

this tulip-shaped celadon cup doesn’t try to impress with flamboyance

More than 15 years of ageing has made what must have been an already mellow tea even mellower while preserving the lighter notes characteristic of a younger sheng