Muzha TieguanyinAfter getting picked by hand, wilted and bruised, these leaves undergoes medium oxidation and deep roasting in Muzha, Taiwan, where this tea is known as "Zhengcong Tieh Kuan Yin" (Pinyin: Zhengzong Tieguanyin), meaning "orthodox Tieguanyin." This designation highlights its rarity as a pure, 100% Tieguanyin cultivarunlike many local ones, which are often Jin Xuan blends. A simple sniff of the dry leaves in a heated brewing vessel evokes the warmth of a

and was not at all easy to find

And with a low price and our discounts on orders of multiple

The insulating and easily-cleanable properties of glass work well with all kinds of tea

The result is a Gyokuro of exceptional finesse

This tea enhances the characteristic profile with a little yeasty

yet the underlying material

and the dark pedestalled foot and button with a shallow basin resemble nothing so much as an old stone and bronze fountain just waiting for water

the unique features are a delight to discover

While generally good practice to leave strongly roasted yan cha to 'rest' for a few years to mellow out

Like warming sunshine on a cool spring morning

a tea tree over 70 years in age

bearing the claim for its name