“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
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