A traditional Taiwanese oolong, Muzha Tie Guan Yin is a highly roasted leaf with a tightly rolled style. Its liquor is exquisitely aromatic with hints of honey, blossoms and a touch of mineral. Smooth yet complex, it even gives off a flicker of spice.
An offshoot of traditional Tie Guan Yin, Muzha Tie Guan Yin was developed during the 1920s in Taiwan. Notable for its oxidized and highly roasted character, Muzha Tie Guan Yin distinguishes itself from its much greener counterparts with its stronger flavor profile, making it a classic in its own right.
This tea contains a high level of caffeine | Steep at 195° for 2-3 minutes.
While Tie Guan Yin is produced in both China and Taiwan, their styles differ greatly. Despite both being rolled into their ball-like style shape to begin, Anxi Tie Guan Yins are greener in appearance as they are typically only lightly roasted if roasted at all. These end up with characteristics that are much fresher, floral and buttery in taste. Taiwanese oolongs, on the other hand, particularly Muzha Ti Guan Yin, have higher oxidation levels and are roaster for longer amounts of time. The result is a more complex flavor profile that sets it apart.
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Jin Yi Li
How long have you been growing tea and what got your started?
I working tea with for over 30 years, my hometown in the tea area so it seems a logical choice.
Can you describe a typical day out in the field?
Every day I go to the tea garden around 6 am and check tea growth, to check that it is OK for plucking or not. At 11 am I will go home for a rest and lunch, in the afternoon I will go tea garden again to spread manure.
What is your favorite part of growing tea?
I like the plucking part.
Conversely, what is the hardest part of your job?
The hardest part is withering, withering is the most important part of tea production, the tea quality determines that part.
Are there any tips you can give on how to best brew your tea?
Water must be 100 degrees, the flavor will come out 100%.
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