Taste: Smoky, Honey, Malty

In the misty village of Wuyishan, people once burned Masson pine, to keep their tea dry during the damp seasons. What began as a simple solution turned into a quiet discovery: the smoke, combined with just the right level of fermentation, brought out a natural sweetness, like honey and roasted yam. Since then, the practice has endured. And each time you breathe in the scent of this tea, it’s as if you can still hear the soft crackle of firewood, echoing through the old wooden houses of the mountain.