Fang Ting’s return to charcoal
Early spring 2025, Fang Ting travelled to 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.
Fang Ting cupped through three roast degrees and chose the 28-hour lot — enough fire to deepen the body without burying the orchid note. She noticed the tea’s spine: a minerality from the red earth of the hillside, softened by the long, gentle roast. It reminded her of old-school Tieguanyin she’d encountered in Henan tea circles, where a roasted finish is prized.
Back at the tasting table, she worked with the family to isolate 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 in Fang Ting’s name.