Unlike the recent tieguanyins of China, many of which are lightly oxidized, this Taiwanese interpretation is moderately roasted, a method more closely resembling the original tieguanyin of Anxi County in Fujian, China, where the style originated in the 19th century. Also setting it apart from its Chinese counterparts, Taiwanese tieguanyin is often made from other cultivars; qing xin, in this case.
We're rather obsessed with the sweet, honey toasted aroma, evoking puffed rice cereal and baklava. Brisk and balanced with a slightly dry finish, this is a fantastic brunch steep.
50 grams per package