Description

Muzha Tieguanyin Cha is named from Muzha area, Wenshan district, Taibei city Taiwan. This semi-fermented tea was introduced from Anxi City Fujian Province by a tea-planting expert more than 70 yrs ago. Following establishment of the Muzha Tealeaves Group in about 1923, the director, Zhang Fu-tang sent his two brothers Zhang nai-miao, Zhang nai-qian to Anxi in China to bring back Tieguanyin tea buds. They selected a hill at Zhanghu in Muzha, where the soil quality and climate resembled that at Anxi. Some older tea merchants still refer to this tea as Zhanghu Tieguanyin.. Zhang also shared his extensive skills in Tieguanyin tea production with the local farmers, giving rise to the Tieguanyin industry in Muzha. After World War II, the government strongly backed the development of the Muzha tea farms, making this one of Taiwan’s best-known tea-producing areas. The original cultivation technique used, along with the peculiarly suitable climate and environment, helped quickly establish Tieguanyin tea as the Muzha area’s iconic product. The tea farms of Muzha cover over 110 hectares and annually produce more than 60,000 kilograms of tea.

Muzha Tieguanyin Cha can harvest 4-5 times each year, the dark roasted oolong is quite different from the Fujian green TieGuan Yin which dominates the market. It is made following the traditional Tie Guan Yin method, usually takes two full days to complete the process or oxidization and roasting.

Each leaf is firm with even and complete shape, and the most significant feature of Ti Guan Yin is the wrinkled surface of the leaves. You can also find glossy dark-brown color on the leaves. This is a heavy fermented and roasted Tieguanyin Tea which makes a cup of Clear, pure, reddish and deep orange-yellow color. Muzha has a rich and smooth acid-fruity taste, no bitterness or astringent taste. Very mellow and lingering finish.

Brewing Guide: We highly recommend brewing Oolong gongfu style to appreciate its many layers of flavor. It may be prepared in a regular teapot, an Yixing clay pot, or in individual cups. Use about 1 tsp. per cup (8 oz.) of water heated to 95°C (203°F). Infuse for 2-3 minutes and pour off. The leaves may be resteeped 5-7 times.

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