Anxi Ti Kwan Yin Original (Tieguanyin)

This Tieguanyin tea adheres to the traditional Zhenwei processing method: first withering followed by killing the green, with the entire process completed before dawn the day after withering. Originating from a technique pioneered by Anxi tea farmers in Fujian between 1725 and 1735, it boasts authentic quality.

The dry leaves exhibit a sandy green hue with hints of “old bark” brown, curling like dragonfly heads. Its aroma is more delicate and refined than standard Tieguanyin, yet carries a fresh orchid-like fragrance. The mouthfeel is silky smooth with a rich, mellow taste, leaving an exceptionally intense and lingering aftertaste. Rich in amino acids, polyphenols, and other nutritional and medicinal compounds, it is beloved for its unique flavor profile and is best savored slowly.