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and then processed in the traditional method (wok kill green)
It's a hybrid of local Feng Qing Taliensis and Assamica
When brewed this cake will taste a little sweet and lighter than the creamy 7262
like Tie Guan Yin and Huang Jin Gui
Ben Shan with it's coarser (thicker) leaves takes well to longer roasting
Jianzhan "Blue Plasma Orb" Stoneware Cup by Yu Qiong Qin Baoshan and then processed in theJianzhan wares are from Jianyang town in Fujian Province. They became popular during the Song Dynasty and were prized throughout China, Korea and Japan. By the Ming Dynasty Jianzhan wares fell out of favor, but luckily the tradition was continued in Japan for centuries and was eventually re introduced in it's original birthplace (Jianyang Fujian) in the 1990's. Jianzhan glazes are all basically the same, but due to different firing temperatures and
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