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Tea machine mini-roasted tea oven tea remover tea ceremony zero kung fu tea set tea tea Pu'er tea

Bake all kinds of tea, instant enjoyment.
Baked tea can enhance the tea aroma, but also can solve the tea or the return qing problem.
The tea is more fragrant have a distinctive taste
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Usage: before using, will clean containers, as dry tea will be put on the vessel, in the light of the candle and fry until the smell of tea can be.

1 baked tea, baking time is about 3-7 minutes. For example, Longjing sprouts baking 3 minutes is appropriate fermentation degree of light Tieguanyin 5 minutes, Dan Cong Da Hong pao  Pu'er Tea can be baked to 7 minutes
2 some tea for storage and air temperature will appear damp and green phenomenon. This tea is a use of Titian baking the original tea aroma, taste of tea will be awakened, and no difference. If the fire control is even more clear, more fragrant

1 It is continuously baking time should not exceed 10 minutes to avoid scorched tea
2 avoid prolonged baking or cold water during baking, resulting in cracking of uneven heating vessels
3 cleaning device in Titian, after Titian cooling, avoid alternating lead to vessel rupture



We suggest to brew gongfu style to gain the best out of the tea. 

-Use 3-5g per 100mL.

-Use boiling water (100C) for the rinse and first infusion.

-Use under boiling (95C) for the next 3 infusions.

-Use 90C when the leaves have opened up entirely. 



A thin porcelain gaiwan or a zhuni clay pot is your best bet. The thinner teawares retain the fragrance well; zhuni clay is a thinner type of clay. 


About our farm

Our farm is based in Wudong village, Chaozhou, China. Wudong village is far from the hustle and bustle of the city, away from pollution. Our family has been on this farm for the past 80 years, crafting the  best dancong. We mostly sell to people in China, but we believe that the rest of the world needs to know what true tea is like! If you have any questions, feel free to email us at


To ensure maximum quality, we only harvest our leaves four times a year. Our older bush teas (luxury teas) are harvested once a year.

Our Spring and Winter harvest are the best due to the low temperatures.

Our farm is at an else

1 We handpick all of our leaves, careful to pick only the optimum leaves. We pick 1 bud+1-2 leaves

2 Then, we sun wither the leaves. This is a carefully timed process and depends fully on the sun.

3 Then comes the indoor withering. We then bring the leaves indoors to cool them now. 

4 After the cooling, they are layed on large bamboo sieves. They are then tossed vigerously to “dance” the leaves, done 5-8 times. This process softens the edges which draws out more flavors.

5 The oxidation part is next, done in an air conditioned environment. The dancong leaves are partially fermented in a large pile overnight. In the morning it is then fired at 180 degrees. 

6 The leaves are then fixed to a temperature of 230 degrees.

7 At this step, the leaves are ready to take on their distinct shape. The leaves are rolled continuously; this crushes the leaves but doesn’t break them. This releases the oils out of the leaves which give it the “dancong taste.”

8 A machine then takes the job of rolling the leaves out of clumps and into individual leaves.

9 The dancong leaves are back in the oven, dehydrating the leaves. This step is done in a wood fired oven, giving the floral taste.

10 We then meticulously check every leaf to make sure it is of upmost quality. We take out all the old leaves and stems.

11 The leaves are ready to be roasted. The dancong maocha is roasted for 10 hours by charcoal roasters, checked every hour or so. This process must be carefully watched.

12 It is finally done! We package our fresh dancong; where it is then shipped to you!


Please be aware that due to your computer monitor display the color may have some difference between the picture and the physical item

Please according to you to buy the dress fabric, select the corresponding fabric color chart

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