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This lovely red heart tieguanyin is grown in the Muzha region of Northern Taiwan, and roasted to the traditional level. This is a taste of tieguanyin from days gone by, and done very well (and at a very nice price point)! It is tested to comply with Taiwanese pesticide standards and meets ISO quality standards. This tea has long been provided by a Hong Kong dealer, and is something I've been drinking for years. I didn't initially understand this tea or how Taiwanese tieguanyin differed from Anxi tieguanyin, so I didn't understand how great this tea really is for the money!
Hongxin tieguanyin is the original, heirloom cultivar of tieguanyin, and in 2019, much less hongxin is produced in Anxi because of the lower yield. Qingxin is now the dominant cultivar on both sides of the Taiwanese Straits. Qingxin is the cultivar used for the finest high mountain oolongs in Taiwan (which I no longer purchase, because of the environmental issues that result from high mountain oolong cultivation in Taiwan and Southeast Asia).