Master Wang’s Heritage: Litchi Charcoal-Roasted Anxi Tieguanyin

Traditional Medium Roast | Longjuan High-Altitude Terroir | Master Wang Daoyu | 2026 Spring

“The soul of the orchid, tempered by the warmth of litchi wood fire.”

At ZENTAOEAST, we honor the slow arts. This Traditional Charcoal-Roasted Tieguanyin is the result of an ancient, labor-intensive ritual. Harvested on May 10th, 2026, from the high-altitude gardens of Longjuan, Anxi (700-900m), it is handcrafted by Master Wang Daoyu (王道玉) of Zhengjin Tea Industry. This tea is a bridge between the vibrant floral “Qing Xiang” and the heavy “Nong Xiang,” offering a perfectly balanced, mellow experience.

The Roast: The Alchemy of Litchi Charcoal (荔枝木炭)

The secret to this tea’s extraordinary smoothness lies in the Slow-Fire Litchi Charcoal Roasting (文火荔枝炭焙).

• Huo Bu Duo Xiang (火不夺香): Master Wang’s philosophy is that “fire should not steal the aroma.” By using a medium-degree roast, he removes the raw “greenness” of the fresh leaf while ensuring that the fire’s warmth complements, rather than overshadows, the tea’s original orchid soul.

• Why Litchi Wood? Litchi charcoal is the gold standard for roasting Tieguanyin. It burns with a steady, clean heat and a subtle sweetness that “rounds off” the tea’s profile, making it warm (Wēn Rùn) and gentle on the stomach.

The Terroir: Longjuan High Altitude (龙涓高山)

Longjuan is famous for producing tea with “Balanced Inner Substance” (内质均衡).

• The Soil & Sky: At 700-900 meters, the tea leaves grow slowly, accumulating a rich complexity. The resulting tea soup is exceptionally “soft” (Róu Shùn), lacking the bitterness or astringency found in lower-altitude crops.

• Retaining the Original Rhythm: Despite the roast, the “Original Orchid Charm” (Běn Wèi Lán Yùn) remains the heartbeat of this tea, manifesting as a deep, lingering floral finish that evolves with every infusion.

The Profile: The Middle Path

This tea sits comfortably in the “Middle Path” of oolong appreciation. It possesses the clean, refreshing floral notes of a spring harvest, but with the added depth, caramel sweetness, and comforting warmth of a charcoal roast. It is a tea for all seasons—refined enough for guests and comforting enough for daily solo contemplation.

Curator’s Verdict

“The Litchi Charcoal-Roasted Tieguanyin is a masterclass in balance. I am often wary of roasted teas that taste only of fire, but Master Wang has achieved something special here—fire without the smoke. You can still taste the mountain air of Longjuan through the warmth of the roast. It is a ‘kind’ tea, one that welcomes you back infusion after infusion. This is my personal recommendation for those who seek a daily oolong that is both sophisticated and soothing.”

— Richard Zhang, Founding Curator