Charcoal roasted Tieguanyin tea is based on traditional semi fermented Tieguanyin tea, and charcoal is roasted for about 5-7 hours (hence the name). The heat must be controlled to the right degree, and the temperature is not too high. 50-60 degrees Celsius is the best, because traditional charcoal roasted Tieguanyin tea must have someone take care of the stove to prevent excessive impact on the quality of the tea itself.
The tea leaves of Charcoal Roasted Iron Guanyin have a special aftertaste and a unique taste. After tasting, the throat is particularly comfortable, with a strong aroma of fire. It is worth mentioning that after brewing, the tea colored soup is deep yellow, completely different from the fragrant Tie Guan Yin that is commonly seen in clear soup and green water.
Charcoal baked Tie Guan Yin is the best choice for consumers today. The bright Hupo colored tea soup is more charming than grape red under the light; The soup has a bright brown red color, a rich aroma, and a sweet and nourishing taste that promotes fluid production; The tea has a warm and cool nature, and the charcoal roasted iron Guanyin belongs to the top grade of tea.
