Tie Guan Yin cultivar was first brought in to Muzha, Taiwan 200 years ago from Anxi, Fujian Province.
The Tie Guan Yin grown in this terrior produced more complex and fruity acidity notes with no bitterness nor astringency. In addition this was charcoal roasted several times to achieve the required profile to achieve the fruity smooth aftertaste.
The technique for rolling and making the tea was also traditionally brought over from Anxi hence they are made into similar shapes however they are rolled even tighter compared to Anxi Wulong.
RECOMMENDED FOOD PAIRING
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MATCHED RESULTS BASED ON ALGORITHM
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