The combination of microstructural units is an effective strategy to improve the micromixing of liquid phase systems, especially viscous systems. However, how the microstructural combination influences micromixing is still not systematically investigated. In this work, the Villermaux/Dushman reaction is used to study the micromixing performance of the viscous system of the glycerol–water in the combination of a T-type micromixer and a micropacked bed. Micromixing performances under various structural parameters and fluid characteristics are determined and summarized, and the micromixing laws are revealed by dimensionless analysis considering the specific spatial characteristics and temporal sequence in the combined microstructures. It achieves good agreement with experimental results and enables guidance for the design and scaling-up of the combined T-type micromixer and micropacked bed towards micromixing intensification in viscous reaction systems.