Every batch is roasted over charcoal in the family workshop. Slower, riskier, harder to control than electric roasting — and the only way Sister Qin will do it.

Our family has grown, roasted, and finished tea in Wuyishan for four generations. The workshop sits where the tea grows. Nothing is outsourced.

A roast that is almost right gets redone. A tea leaves the workshop only when Sister Qin would pour it for someone she respects. 匠心 (jiang xin) — the artisan's heart.