What kind of tea does Tieguanyin belong to? How many degrees of water does Tieguanyin use to make it taste good?

Our Tieguanyin tea is hand-made twice a year in spring and winter by fourth-generation oolong tea artisans in Mingjian Village, Nantou County, central Taiwan. Our Tieguanyin is made from Wuyi and Qingxin Oolong tea varieties, made in traditional style, roasted by electric brazier control, medium oxidation and medium roasting. This carefully managed process creates a smooth palate that exudes roasted buckwheat aromas and subtle dried apricot notes. Tieguanyin, also known as Tieguanyin, is said to have been discovered by a farmer named Wei who lived in Anxi County, Fujian Province. Wei was a poor but pious man who traveled long distances each week to clean up the village's dilapidated temples. Merciful Quan Yin Bodhisattva visited Wei Zhe in his dream and told him to check the gifts behind the temple to commemorate his dedication. The next day Wei woke up, walked to the temple and found a tea tree growing behind it. He cultivated this tea tree and found that the tea soup of the tea tree was very fragrant. He shared seeds with his friends, and to this day, the Tieguanyin variety is said to be descended from this legend.

The palate is round with aromas of roasted chestnuts and dried apricots. Traditional water temperature:195°F. Leaf water ratio: 25% tea leaves in a porcelain bowl. Soaking time: 1 minute for the first injection, 20 seconds for the second injection, 50 seconds for the third injection, and approximately 2 minutes for subsequent injections. For more oxidized, aged or baked teas, we recommend rinsing for 5-10 seconds before the first brew. Discard water after rinsing.