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Sometimes the new kid on the block is the just... better.
I've spent YEARS looking for the right Anxi Tieguanyin to offer our customers but have always been disappointed. The problem is that I've only had ONE Anxi Tieguanyin that made me go "Oh, I get it. This is tieguanyin". Until now I've spent a lot of time in China running around Fujian searching for the ONE Tieguanyin I thought represented what it can be. But... nothing measures up to that one experience.
However, within the last 10 years or so some farmers have planted the Tieguanyin varietal in the mineral rich, fertile soil of Lishan Mountain in Taiwan. I have to say I'm a BIG fan. This tea is great!
It's exceptionally smooth with an almost cinnamon undertone, a side mouth slight plum-y pucker with a really nice clean finish. If you love our Dong ding heavy-roast or our Muzha Tieguanyin, this mineral rich tea is a step up and well worth it. Please enjoy.
note: Our Muzha Tieguanyin is good but it's more expensive for us to procure. We've spent 15 years with lishan connections so we're getting this at a better price. That's why it's cheaper. In my opinion the Lishan TGY is better than Muzha but maybe I'm just excited this one is so good? Time will tell.
Varietal: Tieguanyin
Location: Fushoushan in the Lishan Mountain Range
Elevation: +/- 2000M
Harvest: Spring 2026
Roast level: Single roast, between medium and heavy
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.
