Tieh Kuan Yin Tea

"Wuyi Roasted Tea Rhythm" Woody, moist and rich glycol The taste is deep and long." This is a [father and son tea], when my father was young Made of [Wuyi tea species] re-fermented It has the characteristics of early Taiwanese tea [glycol] Baking many times over the course of twenty years, For many years, like a human Without the youthful vigor, More of a warm taste. 🍵Matured for 20 years, strong roasting aroma, especially suitable for drinking in winter. 🍵Tea has been tested by TTB560 drug test, which meets Taiwan's national standards. 🍵When Tibetan Yun Tieguanyin is cold brewed, the tea soup has a strong roasting aroma, It can also be used as a base for hojicha milk tea. 🍵Tibetan Rhythm Tieguanyin can be recharged many times, with strong aroma and rich taste.