2005 Anxi Dong Ding charcoal roast

Our friend Master Chen — Taiwanese by origin but long settled in Anxi — is always seeking new ways to harmonize tradition with innovation, weaving together different tea cultures with curiosity and skill. This time, his exploration led to a uniquely crafted Dong Ding: made from Anxi leaves and charcoal-roasted using the classic "tan bei" technique. The result is a tea that is shamelessly scrumptious. The moment the leaves meet a preheated brewing vessel, an irresistible wave of toffee aroma rises up. In the cup, this sweet note merges beautifully with the roasted profile, creating a dance of caramelized sweetness and gentle bitterness reminiscent of well-baked chocolate chip cookies. Beneath it all lies a rounded hint of condensed milk, echoed by an overwhelmingly creamy mouthfeel. This Dong Ding, flaunting a comforting yet almost decadent character, has nothing to envy from its overseas counterparts and stands as proof that in the world of tea, the most rewarding experiences come from