Charcoal-roasted Tieguanyin tea is based on the traditional semi-fermented Tieguanyin tea, with an additional 5-10 hours of charcoal roasting (hence the name). The heat must be precisely controlled, with an ideal temperature of 50-60°C. Traditional charcoal roasting requires constant attention to prevent over-roasting and ensure the tea's quality.

Charcoal-roasted Tieguanyin has a distinctive aftertaste, with a particularly soothing effect on the throat and a deep, restrained charcoal aroma. Notably, the brewed tea has a deep yellow broth and leaves a unique glutinous rice fragrance in the mouth, completely different from the clear, green broth of the light-fermented Tieguanyin.

Charcoal-roasted Tieguanyin belongs to the traditional tea-making process. A high-quality charcoal-roasted Tieguanyin must meet two criteria:

1. High-grade Tieguanyin raw materials are essential for producing high-grade roasted Tieguanyin. The raw materials must be traditionally medium-fermented; low-grade or unsuitable materials will not yield good results, and the currently popular light-fermented Tieguanyin is not suitable for roasting, as it would result in a bland broth.

2. Skilled roasting technicians with at least ten years of experience are required. Inexperienced roasters may easily burn the tea leaves. Due to the difficulty of production, charcoal-roasted Tieguanyin is considered a top-tier variety of Tieguanyin.

The mellow and smooth charcoal-roasted Tieguanyin has a rich aroma without being overpowering. It warms the stomach, lowers blood pressure and cholesterol, aids in weight loss, and is particularly suitable for those with busy social lives, poor dietary habits, minor stomach issues, or concerns about weight gain.