This Tie Guan Yin is produced according to the traditional method, i.e. it is more heavily oxydised than its counterpart from Anxi, and it is strongly roasted after the firing, drying and shaping. This process leads to a dark and heavy Oolong with bread-like tastes, while the sweetness and the fruitiness of the Tie Guan Yin teas remain in the background.

Tea plants from the Tie Guan Yin varietal from Anxi (province of Fujian, China), were planted in Muzha, close to Taibei in Taiwan during the 1920s. And it is there that the Taiwanese Tie Guan Yin is still produced today.

(Formerly in our assortment under the names of Tie Guan Yin Classic or Ti Kuan Yin Classic)