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Stuffing tea into mandarins might well be written off as a novelty
Its reddened stems hint at the style of processing that’s typical for the area
offering exceptional craftsmanship and refined aesthetics
more widely
Muzha Tieguanyin Quantity:20g Stuffing tea into mandarins mightAfter 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
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