muzha tgy New teaware or steeping time

or steeping time

tropical fruit nuances—lychee and guava—emerge

these teas were known for their distinctive “reddish” color

It highlights the cultivar’s natural creaminess and gentle sweetness

each has been hand-crafted by potters in Jingdezhen

muzha tgy New teaware or steeping timeAfter 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