$30.99
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$5 fast USA-based shipping. International shipping details are HERE.
Note: 75g is 2.65oz
Note2: Just put on the site and there's not much left! 8/10/2026
Once, many years ago I had an Anxi Tieguanyin* I felt stood up to the name. Since then, I've been probing Anxi for years looking for a quintessential Tieguanyin and have always come up short. I spent a week there last Summer and this is the best I could do, but it's a pretty good effort.
I'm thinking I won't carry Anxi Tieguanyin despite the OG status of Anxi. But I'd love to know what you think. I mean.. Anxi is a big place and this tea represents one of the highest and best areas but I think some places in Taiwan have a better suited terroir for this cultivar. Of course, Muzha is one but we'll also be carrying a Lishan planted and grown Tieguanyin cultivar I think hits all the bases.
Cultivar: Tieguanyin
Location: Xiang Hua Xiang
Elevation: +/- 1300M
Harvest: Spring 2025
Brewing:
Standard Gaiwan (about 130ml or half a cup of liquid)
Warm up your gaiwan with hot water first, pour it out, then add 3-6g of dry leaf, depending on how strong you like your tea. Fill your gaiwan covering the leaves with fresh hot water (195°/90°c), pour out this "rinse", then add a second round of water. Cover your gaiwan and wait for 30 to 45 seconds. Pour everything into a decanter through a strainer, let it cool to a comfortable drinking temperature, then enjoy. Repeat this process several times, gradually increasing the steeping time by 5-10 seconds for each infusion. You can find a good decanter HERE, a good strainer HERE, and some nice cups to share tea with friends HERE.
Traditional Teapots
Depending on the size of your "gongfu" teapot, the old-school advice is to loosely cover the bottom of your teapot in High Mountain Oolong dry leaf. Follow the same perimeters of gaiwan brewing. Teapot brewing is highly individual so use this as a starting point and develop your own style based on what you like to get out of each tea. You can find suitable teapots at all price ranges HERE.
The Easy Ways
Coffee cup - Add one teaspoon to one cup of hot water (195°/90°c) for 4 minutes. Strain and enjoy. Repeat up to three times.
Coffee press - If you have a coffee press or a nice traditional western teapot you want to enjoy, just double the above - 2 teaspoons to 2 cups of fresh hot water. Or with practice, you can use less tea and longer brewing times.
NOTE: Tea balls and similar brewing methods are not recommended.
On-the-Go Grandpa-Style
When I'm out working, I like to use an drinking thermos like a Yeti. The key to these is to use less dry leaf. I use about 1/2 teaspoon or 3g. You can use boiling water and let it set for around 5 minutes until you cover it. It should be at a good drinking temp for quite a while now. When you're dry, just refill and repeat all day long.
Find out more about Anxi HERE.
*Anxi Tieguanyin. Anxi is an area in Fujian Province. Tieguanyin is the type of tea referred to as Iron Goddess. It's usually a balled green oolong and traditionally roasted but now-a-days the unroasted is more abundant.
