A return to charcoal
In early spring 2025, this lot came from a small family plot outside Xiping in Anxi county, where the Li family has been roasting Tieguanyin over lychee charcoal for four generations. While the market has shifted toward the high-altitude floral green style, the Li’s cling to a medium roast that demands patience. They spread plucked leaves on bamboo trays for a slow, shaded wither, then hand-roll in cloth sacks before resting overnight. The baking happens in a small brick furnace, with constant turning to avoid scorch.
Of three roast degrees, the 28-hour lot was chosen — enough fire to deepen the body without burying the orchid note. The tea has a spine: a minerality from the red earth of the hillside, softened by the long, gentle roast. It recalls old-school Tieguanyin, where a roasted finish is prized.
Back at the tasting table, the family isolated the most consistent batches, ensuring the roast was even and the aroma complex. The result is a tea that bridges eras — the clarity of Anxi’s famous cultivar and the comfort of a true charcoal finish. This lot is limited to 30 kg, hand-packed.