Flat Hanwa | Yixing clay teapot
The Flat Hanwa Yixing teapot is a simple, minimalist masterpiece crafted from rare red Hong Ni Yixing clay, a material prized for its scarcity and unique brewing qualities. Sourced from the depths of a clay mine, Hong Ni is known for its fine texture and its ability to bring out the nuanced aromas of high-quality teas.
This teapot’s low, flat shape is ideal for gongfu brewing, making it a perfect vessel for oolong, black, and puerh teas. With each use, the teapot develops a patina that deepens its character, enhancing the tea experience over time.
Tea character
Leaf
warm cinnamon bark, smoldering incense, aged spice racks
Cup
delicate smoke, clove, burnt cinnamon sticks, of toasted caramel
Flavor
cinnamon, spices, honey
Tea story
Deep in the misty mountains of Shimada, tea artisan Matsumoto-san revives an age-old technique with an unexpected twist—using cinnamon wood to smoke his black tea. This method, rooted in Japan’s reverence for craftsmanship, mirrors ancient smoking traditions used to preserve and enrich flavors. Unlike Lapsang Souchong’s pinewood smokiness, this tea carries a softer, more nuanced depth—where fragrant cinnamon bark infuses the leaves with a natural warmth, without a trace of artificial flavoring.
The tea itself is cultivated through Chagusaba, a UNESCO-recognized traditional method where grasslands are carefully maintained around the tea fields. The dried grass is used both as mulch and shading, enriching the soil while promoting sustainability. Once harvested, the leaves are withered, rolled, and oxidized before undergoing a slow smoking process over cinnamon wood, allowing the delicate spice notes to meld into the tea’s body. The result is an intricate, incense-like smokiness that intertwines with whispers of warming spice—perfect for slow, contemplative sipping on crisp evenings.
Tea Region | Shimada, Shizuoka, Japan
Tea tree | Camellia sinensis sinensis
Cultivar | Yabukita
Harvest | Spring, 2024
Picking & processing | Mature whole leaves, oxidized, smoked over cinnamon wood
Pulled pork bao
Soft steamed buns filled with slow-cooked, smoky pork that complements the tea’s warming spice and incense-like smokiness.
Roasted chestnuts
The natural sweetness and earthy depth of chestnuts enhance the tea’s gentle cinnamon and caramelized wood notes.
Dark chocolate & orange tart
The bittersweet richness of dark chocolate highlights the tea’s subtle spice, while citrus zest adds a contrasting brightness.
