Matouyan RouguiSoft and velvety, this is a mild interpretation of the Rougui cultivar in which its characteristic taste of cinnamon bark plays second fiddle to oaky woodiness and subtler aromas. A moderate roasting creates an umami and quite balanced broth, in which slight acidity develops into hints of yellow plum and lemon, and from whose surface wafts the surprising note of jasmine. Matouyan, famed for yan cha in general, boasts a history of Rougui production

and 'jade'

Produced by Shuangjiang Mengku

with their typical mineral savour sharing the field with the strength from roasting and delicate floral and fruity hints

and features unglazed edges exposing violet-brown clay beneath

and brewing recommendations that instantly make this a go-to reference for everything tea-related

this Yin Zhen hails from an ecological (sheng tai) tea garden on the legendary birthplace of white tea itself

Her work is celebrated for its innovative fusion of elements and its ability to evoke the raw beauty of the natural world

Can you detect any difference in the dry leaves

such as the appealing flare of the cup's lip

calming you down and making you focus on the moment

both the feel and the look will immediately appeal to even the most discerning connoisseur

A centuries-old teapot form