Tieh-Kuan-Yin tea originated in the Wuyi and Anxi regions of China. During the reign of the Guangxu Emperor of the Qing Dynasty, the brothers Zhang Naimiao and Zhang Naigan introduced it into Taiwan from Anxi and cultivated it on Mt. Zhanghu is the Muzha District. This made Muzha into the main area for cultivation of Tieh-Kuan-Yin tea. It can be divided into tea made from Tie-Kuan-Yin varieties (Zhengcong Tieh-Kuan-Yin) and tea made using special Tieh-Kuan-Yin manufacturing processes.

　　Tieh-Kuan-Yin tea is a partially fermented tea that is moderately fermented and moderately roasted. Because it is roasted, among Taiwan tea specialty flavor wheels it is in the category of Roasted Ball-Shaped Oolong Tea. At present the production method for Tieh-Kuan-Yin tea is similar to that for ball-shaped oolong tea. After the tea is withered it undergoes a controlled stirring process to raise the degree of fermentation. The processed tea leaves then undergo repeated roasting to deepen the degree of roasting, and as a result of the heat to which they are exposed the components in the tea take on a unique fragrance and flavor. Consequently, after steeping the liquor color is reddish amber. The flavor is rich and mellow, slightly astringent with a smooth sweetness with a pure and mild gentle Alpha-hydroxy acid (AHA) flavor. Even after repeated steeping it is still fragrant, sweet, and mellow with an excellent aftertaste. Tea manufactured from Tieh-Kuan-Yin varieties is especially prized (and is commonly called Zhengcong Tieh-Kuan-Yin). It is principally grown in the Muzha District of Taipei City and the Shimen District of New Taipei City (the In-Zi-Hon-Shin variety).