Tieh-Kuan-Yin Tea

Talking about the tea in Taiwan, Every one knows Tieh-Kuan-Yin Tea. It was transplanted from Mainland China. Though a strait lies between Taiwan and China, the transplanted tea adapted very well. Besides, it has been very popular in the market, and is very outstanding in comparison with other kinds of semi-fermented Taiwan tea whose flavor is generally supposed to be light and fragrant.
The common fermentation for Oolong Tea is 30%, but that of Tieh-Kuan-Yin Tea is 40%. Newly plucked leaves are not processed until late in the night or the next day in order to increase its fermentation. During leaf rubbing process, Baked with charcoal is necessary and continue this process for 3 days. This method of making tea is fully conventional and is call “Orthodox Tieh-Kuan-Yin Tea”. The outer appearance of its leaves has the shape of waveform, and the flavor has a kind fragrance coming out of matured fruit, which is similar to that of orchid or cassia. It tastes a little sour and makes the throat feel comfortable.