Tie Kwan Yins originated (and are still grown) in Anxi/Fujian but are also traditionally grown in Taiwan after it was introduced in the 19th century. It is said that the style of production is preserved from the days of introduction, when Tie Kwan Yin from Fujian was darkly oxidised and roasted. Muzha TKY 木栅铁观音, unlike the Anxi namesakes, are roasted to a toasty caramel sweetness, draws out a fruity note that evolves into a floral sweetness over brews. A perfect brew for a rainy day but its definitely enjoyable in any weather!