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“All the Muzha that I have had until now were roasted to a dark color with quite strong depth to each sip. This is somewhat light compared to the others, but it is also much cheaper. My favorite...” Read full tasting note
“This tea is quite good. It has a fairly light roast profile. It has a sweetness behind the roast. I’d say the roast was noticeable for four or five steeps. It is very tasty. I brewed this eight...” Read full tasting note
The history of Muzha Tie Guan Yin began in 1919, the year that Chang Family brought the Tie Guan Yin from China varietal to Taiwan to cultivate. In other word, Tie Guan Yin has a relatively long history among Taiwanese teas, and today the offspring of the original Chang Family is still making the most authentic Tie Guan Yin for the pickiest tea drinker.
Classical Tie Guan Yin is made from 100% Hong Xin Wai Wei Tao Varietal “紅心歪尾桃” and has to be processed in a certain way which involves numerous stages of rolling and delicate roasting that will take approximately 20 hours across 2 days to complete the process. The complex process makes the Muzha Tie Guan Yin has the appearance of “chopstick drum wait” (means its heavily rolled with stem attached) and “froggy skin” (means it has a frost-like skin). The result is a beautiful balance of a strong “Guan Yin Rhythm” and the light fruit acid scent which can only be found in Muzha Tie Guan Yin.
This tea is the result of hard work and 100 years of experience in crafting Muzha TGY. With more times of rolling and delicate roasting, It has a very “refined” and surprisingly “soft” character despite it’s exhaustive processing style. For tea lovers this tea is a joyful upgrade from our already delicious “Silver Tie Guan Yin”.
Harvest: Winter 2015 / 冬 二零一五
Varietal: Hong Xin Wai Wei Tao (Tie Guan Yin) / 紅心歪尾桃
Elevation: 550 M
Region: Muzha / 木柵
Oxidation Level: 45%
Roast Level: 6
Aging Potential: High
Company description not available.
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Cha GlorietteAll the Muzha that I have had until now were roasted to a dark color with quite strong depth to each sip. This is somewhat light compared to the others, but it is also much cheaper. My favorite Muzha is about $9/oz and this is $17 for 75g… solid deal if you let it age for another year really; needs to get a little of that salted funk out of it and the roast will dissipate to more of a toasted caramel note (if the small amount of bitterness from the later steeps goes away)
The leaf is on the smaller scale, but that is just aesthetics. I’ll have to play with some more low roasted Muzha teas it seems so I can begin to assess quality in the lower roasted ones; this might be the first time I prefer something more bold.
This tea is quite good. It has a fairly light roast profile. It has a sweetness behind the roast. I’d say the roast was noticeable for four or five steeps. It is very tasty. I brewed this eight times and am sure I could have gotten a few more steeps out of it but I was at my caffeine limit.
I brewed this eight times in a 150ml gaiwan with 7.1g leaf and 190 degree water. I gave it a 10 second rinse and a 10 minute rest. The leaves really opened up during this ten minutes. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec. The tea was not watery in the eighth steep. I could have gotten more out of it had I wanted more caffeine.
Flavors: Roasted, Sweet
It’s not quite the bargain you think it is! $17 for 25g, not 75g.
Oh wtf? Yeah, this is overpriced for me then in regards to taste/experience to cost per session. I’ll stick to the other things; I mean, goodness, this cost more than many aged oolongs.
Yes, I thought the same. I wanted to try it, and it was good, but it seemed overpriced.