The Tieguanyin cultivar traces back to 19th century Anxi County, Fujian, and was carried across the channel by immigrants to Taiwan. It’s named for the iron (tie) bodhisavttva associated with mercy and compassion (Guanyin).

Red Water is often used to refer to teas that are heavily roasted, resulting in a dark, ruby tea liqueur. Prior to roasting, each leaf cluster is picked by hand in early May and oxidized for 20 hours – first shade withered, then rested indoors for 10 hours - followed by bruising and additional resting before the tea is roasted and rolled.

To achieve its intense molasses quality, the maocha is convection baked for three days at a low temperature then finished over longan wood charcoal. The result is a brew that embodies the depth of a well-oxidized and precisely fired traditional tea, imbued with the lush character and texture of a high elevation oolong.