Perfectly Brewed In
In the Cup
Sweet with subtle notes of roasted chestnut and wildflower honey.
Production of this tea dates back to the Tang Dynasty, but it wasn’t introduced to Taiwan until the 19th century. From there, it spread to the rest of the world where it is still made using several different varietals, including Ti Kwan Yin and Jasmine Green, although the most common is called Pingshui Gunpowder.
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