Tieguanyin Hong Cha

This is not your average Tieguanyin. It’s a transformation—bold, experimental, and utterly unique.

Liao Wei-Chun, also known as Ryan, is renowned for his boundary-pushing micro-batches. This tea is the result of one of his most daring experiments yet: processing Tieguanyin leaves as a black tea using a technique he had never attempted before. It took three full days to complete the transformation, stretching the limits of oxidation and control.

From the moment you open the pouch, you’re enveloped by an ethereal aroma—fresh strawberries on charred wood. A paradox of fruit and fire, instantly captivating.

The first infusion coats the palate with the intense sweetness of guava and the spiciness of gingerbread, layering complexity. In the second and third brews, sweetness remains dominant, with orange brightness and maple syrup richness emerging. As the session deepens, the sweetness gradually recedes, revealing baked undertones: the gingerbread becomes more pronounced, and charred bark notes surface—never overpowering, but seamlessly woven into the structure of the tea.

Tieguanyin Hong Cha invites you to rethink both Tieguanyin as a cultivar and black tea as a category. It doesn’t strive for balance—it aims to impress.

Written by Gabriele

Processing

After harvest, Master Wei-Chun subjected the leaves to an unusually long withering phase. As he explains: “The humid weather slows down water loss, so one must be patient.” Over approximately seven hours, the large leaves gradually lost moisture and began to oxidize naturally. Their size and substance content favor deeper oxidation, making early-stage oxidation during withering both desirable and effective.

Unlike most contemporary methods, no oxidation rooms or greenhouses were used in the following stages. After rolling, the leaves were lightly misted just once, then left to oxidize slowly at ambient temperature. This controlled room-temperature oxidation continued for another eight hours, leading to a complex aroma profile. The tea was then dried and already drinkable, but  not complete in the eyes of Master Wei-Chun.

To add an extra layer of depth and extend shelf life, he applied a low-temperature baking: 2.5 hours at 90–95 °C.

This final step didn’t introduce roasted notes, but gently darkened the leaves, gave them a crisp texture, and brought out a distinct note reminiscent of toasty, twice-baked biscotti.

The tea master

Liao Wei-Chun, based in Taipei City, is a distinguished student of Huangtan Chen, known in the Western world as Atong, arguably Taiwan’s most renowned tea expert. Master Chen’s tea classes at the community college in Taipei attract numerous enthusiasts, yet only two students have the privilege of teaching alongside him. Master Wei-Chun is one of these select few.

With extensive connections throughout Taiwan, Master Wei-Chun dedicates much of the harvest season to visiting various tea gardens, where he processes tea in small batches. He possesses a deep expertise in traditional Oolong processing, yet he is also known for his innovative spirit, experimenting with new leaf varieties and processing techniques. This modern approach, coupled with the solid foundation inherited from Master Chen, yields impressive results. The consistency and quality of his exceptional teas are unparalleled in our tea sourcing journey.

During the tea off-season, Master Wei-Chun can often be found in ski resorts in Japan, where he teaches downhill skiing.