If you’ve ever why people bother mentioning that a tea is charcoal roasted, it’s because this process not only adds cost and time, but also a particular, hard to pin-down quality to the tea. This quality can be perhaps described as an extra layer of fragrance, texture and energy, similar to the description of “Yanyun” with yancha.

While this process is commonly reserved for higher quality (high mountain, old bush) material, we were able to film a demonstration during our last visit to Chaozhou using some Dancong Huangpian (which we coincidentally happen to sell!).

This video only shows the cost and time adding portion, but if you want to experience how charcoal roasting affects your tea, we can help you there too.