One of the Tie Guanyin teas I discovered on my Taiwan journey, this cultivar was brought to Taiwan in the late 1800s by the tea‑producing family’s great‑great‑uncle—believed to be the first person to introduce it here. His family still produces award‑winning teas from this very cultivar. I chose this charcoal‑roasted Tie Guanyin tea, sourced from Muzha, Taipei, and made exclusively from the Tie Guanyin cultivar—a distinction that harks back to tradition, since “Iron Goddess” tea was originally crafted from Tie Guanyin but has also been produced with other tea cultivars.

Roasted over longan wood in a traditional multi‑step process and lightly oxidized at 25–30%, it offers a gentler lift with less caffeine, making it kinder on the stomach. Prepared in small batches over glowing embers, it imparts a soft whisper of smoke to both leaf and liquor, while far‑infrared warmth teases out a gentle sweetness—an inviting bridge for coffee lovers—and opens the door to the vast, richly layered world of Tie Guanyin teas.

This is a great, reasonably priced Tie Guanyin—especially for those drawn to a tea that has that charcoal‑roasted character.

Photos- James Keskimaki