Taiwan Tieguanyin tea is produced in northern Taiwan and is classified as a semi-fermented tea. Originating from Fujian and carrying on the tradition of Anxi Tieguanyin, Taiwanese Tieguanyin is primarily cultivated in Muzha, Taipei City and Shimen, New Taipei City. Due to its exceptional quality and very limited production, it is highly sought after.
There are two main production areas for Taiwanese Tieguanyin: the mountainous area of Muzha in Taipei City and Shimen District in New Taipei City. Due to geographical constraints and traditional production methods, output is scarce. The annual production in both Muzha and Shimen is only 60,000 kg each, which falls short of meeting local market demand. The primary tea cultivar used for Taiwanese Tieguanyin remains the Tieguanyin cultivar, showing fewer variations compared to mainland China’s Anxi Tieguanyin. Authentic “Zhengcong Tieguanyin” is regarded as the highest quality of Taiwanese Tieguanyin.
How to Brew Taiwanese Tieguanyin Tea
Zixian (purple clay) pots are the ideal choice for brewing Taiwanese Tieguanyin. Fill the pot about one-third full with tea leaves. Water temperature of 90 to 95°C is best. The first steep should be about 30 seconds, adding 10 seconds for each subsequent steep. It can be steeped approximately 6 to 7 times.