Tie Guan Yin Oolong Tea from Muzha

What's so special about this tea?

This tea comes from Muzha, near Taipei, an area recognized as the origin of Taiwanese Tie Guan Yin. Its cultivation began in the mid-19th century, when the Tie Guan Yin variety, originally from the Anxi Mountains in China, was introduced to the island and found ideal conditions for its growth.

What makes this tea special is the use of the Hong Xin Wai Wei Dao cultivar, the traditional variety of Tie Guan Yin. These days, it's increasingly rare and difficult to find, even in Muzha. This cultivar has a low yield and requires meticulous processing to achieve good results. This difficulty has led many farmers to replace it with more productive varieties like Qing Xin or Jin Xuan. For those seeking the authentic character of Tie Guan Yin or wondering why it continues to captivate so many, this is an essential tea.

The harvest is done entirely by hand, selecting the bud and three leaves. The tea undergoes approximately 40% oxidation and a medium roast, a hallmark of Muzha's Tie Guan Yin. The roasting is carried out in an electric oven by a second-generation master roaster with over 45 years of experience. The process is divided into six sessions over about 20 days, totaling nearly 60 hours. As befits a competition-grade tea, some of the stems have been removed according to strict standards, leaving only the highest quality leaves.

The brew is clear and amber in color. The aroma is toasted with floral hints of osmanthus and herbal notes. On the palate, the signature of Muzha Tie Guan Yin emerges, with a bittersweet fruit profile reminiscent of plum and loquat, accompanied by nuances of toasted nuts and a mineral touch that adds depth. The texture is light and fluid. The aftertaste is long, fresh, and persistent. With the cup empty, the lingering aroma is simply fantastic: a toasted sweetness reminiscent of warm peach.

We recommend preparing it in a clay teapot or gaiwan to enjoy it to the fullest.